Buttermilk Pie Crust

This buttery flaky pie crust has an extra boost of delicious flavor from buttermilk!

Foolproof Flaky Buttermilk Pie Crust | completelydelicous.com [3]

I’ve already shown you how to make the flakiest all-butter pie crust [4], 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.

Foolproof Flaky Buttermilk Pie Crust | completelydelicous.com [5]

Foolproof Flaky Buttermilk Pie Crust | completelydelicous.com [6]

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 [4]. 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!

Foolproof Flaky Buttermilk Pie Crust | completelydelicous.com [7]

Some of my favorite pies I’ve made with this crust include strawberry rhubarb pie [8], apple pear praline pie [9], mini blueberry galettes [10], mile high apple pie [11] and sweet cherry pie [12]. For a complete list of all of my pie recipes, visit my recipe index [13].

Foolproof Flaky Buttermilk Pie Crust | completelydelicous.com [14]

Buttermilk Pie Crust

Flaky pie crust with the extra boost of flavor from buttermilk.
Foolproof Flaky Buttermilk Pie Crust | completelydelicous.com
Print Recipe [15] Leave a Review [2]
5 from 1 vote


  • 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.


Calories: 289kcal, Carbohydrates: 26g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 50mg, Sodium: 248mg, Potassium: 55mg, Fiber: 1g, Sugar: 2g, Vitamin A: 587IU, Calcium: 24mg, Iron: 1mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email [16], or take a photo and tag it on instagram [17] with #completelydelicious [18].

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[3] Image: http://www.completelydelicious.com/wp-content/uploads/2015/10/buttermilk-pie-crust-5.jpg

[4] I’ve already shown you how to make the flakiest all-butter pie crust: http://www.completelydelicious.com/2014/11/how-to-make-perfectly-flaky-pie-crust.html

[5] Image: http://www.completelydelicious.com/wp-content/uploads/2015/10/buttermilk-pie-crust-1.jpg

[6] Image: http://www.completelydelicious.com/wp-content/uploads/2015/10/buttermilk-pie-crust-2.jpg

[7] Image: http://www.completelydelicious.com/wp-content/uploads/2015/10/buttermilk-pie-crust-3.jpg

[8] strawberry rhubarb pie: http://www.completelydelicious.com/2014/05/strawberry-rhubarb-pie.html

[9] apple pear praline pie: http://www.completelydelicious.com/2014/11/apple-pear-praline-pie.html

[10] mini blueberry galettes: http://www.completelydelicious.com/2015/07/blueberry-galettes.html

[11] mile high apple pie: http://www.completelydelicious.com/2012/09/mile-high-apple-pie.html

[12] sweet cherry pie: http://www.completelydelicious.com/2014/06/sweet-cherry-pie.html

[13] recipe index: http://www.completelydelicious.com/recipes#pies

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[15] Print Recipe: https://www.completelydelicious.com/wprm_print/30330

[16] send me an email: https://www.completelydelicious.com/contact

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[18] #completelydelicious: https://www.instagram.com/explore/tags/completelydelicious/