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Buttermilk Pie Crust

A perfectly flaky pie crust with a subtle tang from buttermilk, ideal for both sweet and savory pies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter cold and cubed
  • ½ cup buttermilk cold

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Pastry cutter or fork
  • Rolling pin
  • Pie dish
  • Plastic wrap

Method
 

  1. In a large mixing bowl, whisk together the flour, salt, and sugar.
  2. Add the cold, cubed butter to the flour mixture and mix until it resembles coarse crumbs.
  3. Gradually add the cold buttermilk and mix gently with a fork until the dough comes together.
  4. Transfer the dough onto a lightly floured surface, gather it into a ball, and flatten into a disk.
  5. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes.
  6. Once chilled, roll the dough out into a circle about 12 inches in diameter.
  7. Transfer the rolled-out dough to your pie dish, trim the edges, and crimp if desired.
  8. Optional: Pre-bake the crust at 375°F for 10-15 minutes for a crispier finish.

Notes

This pie crust pairs beautifully with fillings like fruit, custard, or quiche.