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Buttermilk pie crust in a white pie dish on marble surface.
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5 from 5 votes

Buttermilk Pie Crust

Perfectly buttery and super flakey, this Buttermilk Pie Crust is the best recipe for making savory pies as well as one you want to have a richly-flavored crust. This recipe is simple, easy, and results in 2 thick pie crusts.
Prep Time15 mins
Chill Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: buttermilk, pie crust
Servings: 2 Pie Crusts
Calories: 1443kcal
Author: Aimee Mars | Aimee Mars Living


  • Mixing Bowls
  • Pastry Cutter (optional)
  • Rolling Pin
  • Wooden Spoon
  • Plastic Wrap


  • cups All-Purpose Flour
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter cold and cut into cubes
  • 1/2 cup Buttermilk


  • In a large bowl whisk the flour, sugar, and salt together until well mixed. Add in the cubed butter and stir to coat in the mixture.
  • Pour the mixture out on to a clean surface (I use my countertop) and use a rolling pin to mash the cold butter into the flour mixture. Use your hands or a bench scraper to bring the mixture back to the center of your working space. Continue this process until all the butter is mixed into the flour, which will have a flakey consistency.
  • Place the mixture back into the bowl and sit in the freezer for 10 minutes to chill the butter again.
  • Add the cold buttermilk to the chilled mixture and use your hands to work the dough together into a ball. If the mixture is too dry add additional buttermilk 1 teaspoon at a time until it becomes doughy.
  • Divide the dough in half and flatten into disc-like shapes and cover in plastic wrap. Before using place in the refrigerator to chill for 1 hour or up to 5 days. To freeze double-wrap the dough and place in the freezer for up to 2 months.

To Use

  • Before rolling the dough out, let it sit at room temperature for 5 minutes.
  • Lightly flour your work surface and use a rolling pin to roll the dough out into a 12-inch sized circle, making sure to roll in all directions. Dough should be about 1/4-inch in thickness.
  • Transfer the rolled dough to a pie dish and fill with desired pie filling. Use your fingers to pinch the edges into a crinkled edge. Either save the other dough for another pie or use for making a lattice or pie topper design.
  • Bake the pie according to the directions.


Serving: 1pie shell | Calories: 1443kcal | Carbohydrates: 128g | Protein: 19g | Fat: 96g | Saturated Fat: 60g | Cholesterol: 251mg | Sodium: 1241mg | Potassium: 275mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2935IU | Calcium: 120mg | Iron: 7mg