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My Favorite Buttermilk Pie Crust
5 from 105 votes

My Favorite Buttermilk Pie Crust

This buttermilk pie crust recipe creates a rich, tender crust ideal for double or single 9-inch pies. Cold butter is cut into the flour and combined with just enough buttermilk to bring the dough together, resulting in a crumbly yet cohesive dough that bakes into a flaky texture. The recipe includes options for full, half, or quarter batch sizes, flexible for different pie needs. Chilling the dough before rolling helps maintain its structure during baking.

Prep Time
20 mins
Total Time
1 hr 20 mins
Servings: 10
Calories: 284 kcal
Course: Dessert, Others

Ingredients

Full Batch (9-inch Double Crust)
  • 1 cup unsalted butter cut into 1/2-inch chunks, cold, 8oz, 2 sticks
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar 13g
  • 1 teaspoon salt
  • 1/2 buttermilk 2/3 cup
Half Batch (9-inch Single Crust or 6-inch Double Crust)
  • 8 tablespoons unsalted butter cut into 1/2-inch chunks, cold, 4oz, 1 stick
  • 1 1/4 cups all-purpose flour 150 g
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4 buttermilk 1/3 cup
Quarter Batch (6-inch Single Crust)
  • 4 tablespoons unsalted butter cut into 1/2-inch chunks, cold, 2oz
  • 1/2 cup all-purpose flour 2 tablespoons (75g
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons buttermilk 2 tablespoons and 2 teaspoons

Instructions

    Cup of Yum
  1. Before you begin measuring everything out, place the cubed butter in the freezer to chill.
  2. 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.
  3. 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.
  4. 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

  • Measure flour accurately; if weighing flour, you may need closer to 2/3 cup buttermilk for a full double crust.
  • Add buttermilk slowly to avoid overhydrating the dough, which can lead to toughness.
  • Chill the dough at least one hour and up to 24 hours to firm the butter and relax gluten before rolling out.
  • Keeping butter cold and in pea-sized pieces helps achieve a flaky texture.

Nutrition Information

Calories 284kcal (14%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 284

% Daily Value*

Calories 284kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.