My Favorite Buttermilk Pie Crust.
Every home cook and baker needs a go-to pie crust recipe.
This is my favorite, no fail, all butter, buttermilk pie crust. I use it for pretty much every pie I make, including this pretty cherry pie, this yummy pecan pie, this gooey chocolate chip cookie pie, and this sweet blueberry pie.
I’ve had a ton of requests from you guys to post my go-to pie crust. I thought that with pie season being in full swing, that now would be the perfect time to share! Here’s the most important part, when I make a pie I try to make it as easy as pie can be. So my crust is simple.
I prefer an all butter crust (always all butter!) with a mix of all-purpose flour and almond meal. I LOVE the slight texture and heartiness the almond meal gives my crust, it’s one of the secrets that makes this crust soooo good! The second secret? Using buttermilk instead of water. Not only does the buttermilk keep the pie crust incredibly moist, but it also gives it the slightest tangy flavor that I find pairs really well with most pie fillings.
You can make this crust up to a week ahead and keep it in the fridge or freeze it for up to two months. The recipe will make enough for two (8-10) inch pie crusts. Meaning one pie with a top and a bottom…with a little extra dough for decorating!
Hope you love this pie crust recipe as much as I do!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
My Favorite Buttermilk Pie Crust
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: easy recipe, quick recipe
This pie crust is super easy to make
Ingredients
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1/3 cup almond flour
- 1 teaspoon kosher salt
- 1 cup chilled unsalted butter, cut into small cubes
- 1/3 cup cold buttermilk, plus more if needed
Instructions
-
1. Place the flour, almond flour, and salt in a large bowl. Add butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles small peas.
2. Pour in the buttermilk and mix with a spatula, drizzling in more buttermilk as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are ok). Turn the dough out onto a floured surface and gently knead until no dry spots remain, about 1 minute.
3. Divide the dough in half. Shape each piece into a circular disk. Wrap the dough in plastic wrap. At this point you can place the dough in the fridge for up to one week or use as directed in your recipe.
Recipe Notes
Nutritional values are based on one pie crust
Love how you’ve styled the top of the pie! So cute and also of course this looks soooo delicious!
Rebecca
xx
http://www.peppermintdolly.com
Awh, thank you Rebecca! I am so glad you like this and I hope you try it! ?
Fabulous, gorgeous pie crust recipe! The cherry pie recipe link doesn’t work, unfortunately 🙁 Cherry pie is my favorite, so I want to see it, please! 🙂 Wishing you a wonderful long weekend/holiday ahead.
Hey Liz! The link is working on my end, but here is the direct link. Let me know if you have any other questions. Hope you love the pie!
https://dev.halfbakedharvest.com/mulled-cherry-bomb-pie/
I am allergic to almonds so can I replace the almond flour with regular flour and still have this crust be yummy?
Hey Judy! Yes, you can just omit the almond flour completely. No need to add more flour. Let me know if you have questions. Hope you love the pie crust.
Buttermilk crust is the best, this sounds so good with the touch of almond flour!
Yes! I hope you love these Laura!
Love this recipe! I’ll be sure to try it!!
Thank you I hope you love it!
Wow, made this crust yesterday (to go with the mulled cherry bomb pie) & can’t believe how quick, easy, & tasty this crust is. It is now my go to pie crust too.
Great recipe, so easy to work with!
That is amazing!! Thank you Karen, so happy you love this recipe!
I really really like it!! Haven’t thought about that! I will go off my diet for this one…
I hope it turns out amazing! Thanks!
Wow – what an informative blog site – i need to spend more time here and intend to do so
Thanks!
Quick question_ Is this the crust recipe I would use to make your Pumpkin Chai Spice Pie? My kids are drooling and so am I!!
Thank you for all of your beautiful posts, not to mention, fab recipes!
HI! Yes, this is the crust recipe I like to use. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Awesome Receipe and it si my favorite buttermilk pie crust.
https://webhostingonedollar.wordpress.com/
Thanks!
wow, the cake looks beautiful and very tasty, surely the baker is very clever
Thank you!
Fantastic pie crust, flaky, light, perfect amount of salt. I made my own buttermilk with unsweetened soy milk and apple cider vinegar and it worked great. Thanks for the recipe!! Definitely a keeper!
I am so glad you loved this! Thank you Debbie!
Just happened upon your blog while killing time and boy am I happy I did. Love your recipes and can’t wait to try some of them. You will be well represented on my Christmas table, and Thanksgiving. Happy Thanksgiving and God bless. Thanks.
Welcome! I hope you love some of the recipes on my blog, Greig! Thank you!
Making this crust tonight (cookie pie)!! This will be my first time attempting a pie crust ?? Can the salt in the recipe be coarse? That’s what I have in my pantry.
Happy holidays from Ohio!
HI! Yes, You can use course salt. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Thoughts on trying this with a 1:1 gluten free flour substitute? I’m going to go for it tonight (and do have a spare frozen store bought crust on hand if things go sideways). Curious if you or any readers who want to chime in have tried this?
Hey Britt! I am have not tested this, but I do think it would work well. Please let me know how it goes! I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Loved making this pie crust for your chocolate chip cookie pie!! Do you have any recommendations on how to make the crust crispier? I was scared of overcooking the pie filling by leaving it in the oven longer. Thanks so much!! We LOVED this pie!!!
Hey Catherine! I would recommend blind baking the crust if you’d like it crisper. Just lay parchment paper over the crust and fill with pie weights or dried beans. Bake at 425 for 15-20 minutes. Then add the filling and bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Thanks for the encouragement to try this with a gluten free sub, I made it with Bob’s Redmill 1-1 GF flour and filled with your Nonnie’s Kentucky Derby Pie…delicious! The crust was probably a bit thinner and crumblier than it would have been with regular flour but it was still quite delicious and held up well. 100% will make again. My sister and I usually make a GF dessert for ourselves on Thanksgiving, knowing that no one else is interested. This combo changed that, plenty of gluten eaters loved this pie too!
Hi Britt! I am so glad you loved this recipe! Thank you!
I am also going to share something genuine and new here…
Thanks!
Since this dough is cut in half, do I only use one half for an entire pie crust? My intent is to use this with the chai pumpkin pie!
Thank you!
Hey Sam! You should use the entire crust if you cut this recipe in half. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I forgot to reply to your comment last year but making this with Bob’s Redmill 1-1 GF flour and filled with your Nonnie’s Kentucky Derby Pie was AMAZING last Thanksgiving!!! I’m GF so always like to bring a dessert that I can eat but this combo was a hit with the entire fam too!
YES! So glad to hear that GF flour works well! Thank you Britt! xTieghan
Wait I’m a total pie newbie never tried one before. Going to finally try a homemade crust! After you have the dough ready is there a link for how to bake it? Do you bake it along with the pumpkin pie filling or prebake the crust first? Didn’t know if there was a link for what to do next with pie dough! Thanks !!
Hey Cari,
You would just following the baking instructions for whatever pie recipe you decide to use after making the crust. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Ahhh you should do a video of this!! I’m totes afraid to make my own pie crust haha. Do you have to bake the dough into a crust first? Or can you bake the pie dough with your chai pumpkin pie filling all at once?
Hey Cari,
No need to bake the dough first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you freeze this dough?
Hey Kayla,
Yes you can freeze this dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve never made pie crust before and was wondering if you had a video tutorial for this recipe on Youtube or your website? I’d love to learn how to decorate the pie too! Thanks!!
Hi! Can’t wait to try this to go with the Pumpkin chai pie! Is it okay to use a food processor to make the pie crust dough?
Hey Micaela,
Yes that works well! I hope you love the recipe, Happy Thanksgiving! xTieghan
Hi there! If I am opting to make ahead and refrigerate the pie dough, do you recommend that it be taken out of the fridge a certain amount of time before rolling it out? Newbie crust maker here! Thank you!
Hey Ashly,
I would take it out when you are ready to make the pie:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
We made this crust for a mixed berry pie on Thanksgiving. My gosh, that crust was the best ever!! Light, flakey, buttery and just perfect!! We did not have almond flour but used the amount required as AP flour. I did notice in another review you said to just leave it out. Which is best, leave out or add amount required as AP flour? Also, interested in your cookbook. Does it include the mulled cherry pie recipe? Thank you!
Hey Debbie,
I am so glad you enjoyed the recipe! Yes, you can just omit the almond flour completely, no need to add more all purpose flour. Sorry all of the recipes that are in the cookbooks are exclusive to the books so you won’t find those online. Please let me know if you have any other questions. Happy Holidays! xTieghan
Tried this yesterday and put the crust ball in the fridge. Just took it out to make today but it’s rock hard. Is this normal? Will it thaw so I can roll it out? Thank you so much! First time pie crust maker 😉
Hey Anj,
Yes, just let the ball thaw out and it should be fine to use! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan