My Favorite Buttermilk Pie Crust
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5.0
105 reviews
Excellent
My Favorite Buttermilk Pie Crust
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My favorite flaky, delicious buttermilk pie crust (made with a food processor). This is seriously the easiest pie dough you will ever make or work with!
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Ingredients
Full Batch (9-inch Double Crust)
- 1 cup (8oz, 2 sticks) cold unsalted butter cut into 1/2-inch chunks
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon (13g) granulated sugar
- 1 teaspoon salt
- 1/2 to 2/3 cup buttermilk*
Half Batch (9-inch Single Crust or 6-inch Double Crust)
- 8 tablespoons (4oz, 1 stick) cold unsalted butter cut into 1/2-inch chunks
- 1 1/4 cups (150g) all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4 to 1/3 cup buttermilk
Quarter Batch (6-inch Single Crust)
- 4 tablespoons (2oz) cold unsalted butter cut into 1/2-inch chunks
- 1/2 cup and 2 tablespoons (75g) all-purpose flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons to 2 tablespoons and 2 teaspoons buttermilk
Instructions
- Before you begin measuring everything out, place the cubed butter in the freezer to chill.
- Stir together flour, sugar, and salt, and pour into the food processor. Add butter and pulse until butter is cut into the flour, but still has visible chunks no larger than a pea.
- While pulsing, slowly pour in 1/2 cup of the buttermilk (1/4 for half batch, 2 tablespoons for a quarter batch) and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold its shape if squeezed together. If the dough does not, add a a little more buttermilk, a teaspoon at a time.
- Lay a sheet of plastic wrap on the counter and dump half of your dough crumbs onto the sheet. (If you are making only a single crust, do not divide dough.) Gather the edges and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.
Notes
- *If you measured your flour by weight, you will need closer to 1/2 cup of buttermilk for a full double crust, but if you measure your flour by volume, you will almost certainly technically have more than 2 1/2 cups of flour (scooping flour into measuring cups tends to compress it), so you will probably end up needing closer to 2/3 cup. Use just enough buttermilk for your dough to hold together. Using too much can result in a tough, crunchy finished product.
Nutrition Information
Show Details
Calories
284kcal
(14%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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