This buttery flaky pie crust has an extra boost of delicious flavor from buttermilk!
I’ve already shown you how to make the flakiest all-butter pie crust, and now here is my favorite variation. I swap out the water for buttermilk and the result is a crust with incredible rich flavor all on its own. It’s no longer a supporting character, but a co-star, and this buttermilk pie crust makes my pies shine every time.
This recipe is no more difficult than a traditional pie crust recipe, all that changes is the liquid. However, if you find pie crust intimidating be sure to check out my step-by-step tutorial. I break it all down for you.
While I use this buttermilk pie crust for almost all the pies I bake, it pairs particularly well with a fruit filling. After just one bite you’ll be a convert for life, I’m sure. I was!
Some of my favorite pies I’ve made with this crust include strawberry rhubarb pie, apple pear praline pie, mini blueberry galettes, mile high apple pie and sweet cherry pie. For a complete list of all of my pie recipes, visit my recipe index.
Buttermilk Pie Crust
- 2 ½ cups all-purpose flour (300 grams)
- 1 tablespoon granulated sugar , optional
- 1 teaspoon salt
- 1 cup unsalted butter , cold and cut into cubes (226 grams)
- ½ cup cold buttermilk (160 ml)
- Combine the flour, sugar (if using), and salt in a bowl. Add the cubed butter and toss to coat.
- Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky.
- Return mixture to the bowl and place in the freezer for 10 minutes to chill the butter.
- Remove from freezer and add the cold buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional buttermilk a teaspoon at a time.
- Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 5 days. Dough can also be frozen (double-wrapped) for up to 2 months.
- When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about 1/4 inch thick. Transfer dough to 9-inch pie dish. Fill pie with desired filling.
- Repeat with the second disk of dough. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife.
- Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash and sprinkle with sanding sugar, if desired.
- Bake pie according to the instructions in your specific pie recipe. Different fillings will require different temperatures and time.
- Makes enough dough for one 9-inch double pie crust.