Buttermilk Pie Crust Recipe

This buttermilk pie crust recipe makes a rich, buttery, and ultra-flaky crust that's perfect for any pie. The buttermilk adds a subtle tang and enhances the buttery flavor, while the dough bakes up tender with lots of flaky layers. I have lots of simple tips to help you master homemade pie crust and never go back to store-bought again!

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Hands crimping the edge of an unbaked pie crust in a ceramic pie dish.

I learned how to make this recipe from none other than Bobby Flay! I got to attend a dessert tasting with him at one of his restaurants, and this pie crust absolutely blew me away.

I couldn't get over how rich and buttery the crust tasted, and his pastry team explained how they used buttermilk in place of water to add even more richness and buttery flavor. Genius!

I have a few different pie crusts on my website that I like to rotate through, but over the last few years I've been using this one almost exclusively. It's just that good!

I make most of my pie doughs in the food processor these days, but you can absolutely make this by hand too. Use a pastry cutter or a fork to cut the butter into the flour, then mix with a rubber spatula to combine.

The amount of buttermilk needed will ultimately depend on various factors, like how humid it is in your kitchen, so adjust as needed.

Only add more until the dough just holds together when you press it between your fingers. You can't take it out, so just add a little bit at a time!

Also, be very careful not to overwork the dough once the buttermilk has been added, or it will get tough very quickly.

I learned a new technique last year for forming the dough. It's an old rustic French method I came across on social media and it works incredibly well.

Simply dump the crumbs onto a large tea towel, then twist it up nice and tight so the dough forms into a ball. You can then split it in two, shape into discs, wrap the pieces in plastic wrap, then chill or freeze until ready to bake.

Two floured discs of pie dough stacked on top of each other, showing a buttery texture and flaky layers.

Want more homemade pie crust recipes? Try this classic Pasta Frolla, an Italian sweet shortcrust pastry, my foolproof flaky Pie Dough, or this nostalgic recipe for my Grandma's Crisco Pie Crust.

Why This Recipe Works

Using buttermilk instead of water creates an extra rich and buttery crust.
Comes together easily in a food processor, but it can also be made by hand.
Using cold ingredients helps create a light and flaky crust.
My tea towel technique prevents overworking for the perfect consistency.

Overhead view of measured pie crust ingredients labeled as flour, butter, sugar, salt, and buttermilk.

Ingredients for Buttermilk Pie Crust

Buttermilk - Buttermilk is key! Make sure it's cold and shaken up well before pouring. If you don't have any buttermilk, you can mix a tablespoon of white vinegar into a cup of whole milk, then let it sit for 5 minutes before using.

Unsalted Butter - Use a good quality European butter for the flakiest texture and most pronounced buttery flavor.

Flour - All-purpose flour works best for this pie dough recipe. It forms a stable base and provides just enough structure while still keeping a tender, flaky crust.

Sugar - I like to add a bit of sugar for sweet pies, but make sure you omit it for savory pies.

Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Food processor
Pastry cutter
Rolling pin
Bench scraper
Large bowl
Measuring cups
Pour spout liquid measure
Plastic wrap

How to Make Buttermilk Pie Crust

Four-step collage showing flour mixture, adding butter cubes, pulsing in food processor, and pouring in cold buttermilk.

Place the dry ingredients, flour, sugar (omit for savory pies) and salt, in the bowl of a food processor and pulse a few times to combine.
Add the cold cubed butter and pulse until the mixture looks like coarse crumbs with a few larger pea-sized pieces remaining.

Pro Tip: If making by hand, use a pastry cutter or a fork to cut the butter into the flour, then mix with a rubber spatula to combine with the buttermilk.

Four-step collage showing dough crumbs in food processor, transferring to towel, twisting into a ball, and forming the dough bundle.

Pour in the cold buttermilk, then pulse several times and check the dough by squeezing some of it between your fingers. If it comes together easily and feels moist, it's ready. If it feels dry and won't press together easily, add 1 tablespoon of buttermilk at a time, pulsing briefly until it just holds together.
Turn the dough out onto a clean tea towel, then twist it up tightly to gather the dough into a ball.

A hand uses a bench scraper to divide freshly formed buttermilk pie dough wrapped tightly in a white tea towel.

Two discs of buttermilk pie dough wrapped in plastic wrap on a light blue surface, ready to chill.

Divide in half and shape each portion into a disc about 1 inch thick.
Wrap both discs tightly in plastic wrap and refrigerate for at least 1 hour before rolling out. The dough can also be frozen for up to 3 months.

Roll Out and Assemble

When you're ready to put your pie together, remove one disc at a time from the refrigerator and place on a lightly floured work surface.
Roll out the dough by starting at the bottom and rolling the pin away from your body, rotating the dough 90 degrees every 1-2 rolls to keep it round. Transfer to a pie plate,

For a single-crust pie, tuck the loose pieces under, then use your fingers or a fork to crimp the edges and proceed with your recipe.

For a double-crust pie, remove the second piece of dough from the refrigerator and roll it out the same way as the first.

Add your favorite filling to the bottom crust and then transfer the rolled-out dough over the top, just like you did the bottom.

Use your fingers to pinch the top and bottom crusts together to seal in the filling.

Tuck and roll the overhang under, then use your fingers or a fork to crimp the pie crust edges. Cut a few slits to vent the top, then brush all over with the egg wash.

How to Blind Bake For a Single Crust Pie

Once the dough is rolled out, prick the bottom with a fork a few times all over, then transfer to the freezer for a minimum of 30 minutes before baking. This prevents shrinkage!
Preheat the oven to 375°F.
Line the frozen crust with a layer of parchment paper or foil, then fill with either dried beans or pie weights, making sure they are evenly distributed.
Bake for 20 minutes, then remove the parchment and weights and let cool. It's now partially baked and ready to fill and continue baking.
For a fully baked crust, prick the bottom all over with a fork, then bake for another 20 minutes or until golden brown all over.

How to Bake For a Double Crust Pie

Preheat the oven to 425°F and make move the oven rack to the bottom third of the oven with enough space to fit the pie.
Brush the pie all over with egg wash, then place on a parchment lined baking sheet to catch any drips. Make sure there are a few vents in the top of the pie to allow steam to escape.
Bake for 20 minutes, then lower to 350 and bake for an additional 45 minutes to an hour. it should be golden brown all over with the filling bubbling up out of the vents.

Tips for Making Pie Dough

Keep everything as cold as possible, especially the butter and buttermilk, to ensure the crust bakes up flaky.
If the crust seems too dry even after adding more buttermilk, cover and let it rest for 10-15 minutes to let the flour hydrate. If it's still not coming together, mix in 1 more tablespoon of buttermilk and try again.
If you don't have buttermilk, make your own by stirring 1 tablespoon of lemon juice into 1 cup of milk and letting it sit for 5 to 10 minutes until slightly thickened.
Don't overwork the dough. Stop mixing as soon as it holds together, otherwise it can turn tough.
Use this dough for both sweet pies and savory pies by adjusting the sugar.

Variations

Try substituting part of the flour mixture with whole wheat flour for a nutty flavor.
Divide the dough into smaller pieces for hand pies, galettes or other pastries.
Replace 2 tablespoons of buttermilk with vodka for an even flakier texture.

Hands rolling out pie dough with a wooden rolling pin on a lightly floured surface.

Serving Suggestions

This flaky pie crust makes a perfect base for both sweet and savory pie recipes. Use it for all kinds of fruit pies like this summery Peach Pie, a simple Blueberry Pie, my Grandma's Apple Pie or this Blueberry Peach Crostata. It's also ideal for creamy custard desserts such as old-fashioned Custard Pie, pumpkin pie or Ricotta Pie.

It's also great in savory pies like this double crusted Chicken Pot Pie or a spring Asparagus Goat Cheese Quiche.

How to Store

Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, place the wrapped discs in a freezer-safe bag and freeze for up to 3 months.

Thaw overnight in the refrigerator before rolling out on a lightly floured surface.

If blind baked or pre-baked, pie shells can be refrigerated for up to 5 days. Reheat in a 350°F oven on a sheet pan until crisp.

Overhead view of pie dough being rolled out evenly on a marble surface dusted with flour.

FAQs

Can I use homemade buttermilk instead of store-bought?

Yes. You can make your own buttermilk by mixing a cup of milk with a tablespoon of lemon juice, then letting it sit for 5 to 10 minutes before using. However, the flavor won't be as buttery and tangy.

What's the best way to transfer the dough to the pie dish?

Use a bench scraper to help lift the dough from the counter, then gently drape it over the rolling pin and unroll it into the pie pan.

How do I prevent the dough from shrinking in the oven?

Avoid stretching it when fitting it into the pan. Press gently into the base corners of the pie dish and chill the crust before baking.

Should I blind bake this homemade pie dough?

For custard pies or any single-crust pie like pecan pie or chess pie, blind bake using pie weights lined with a piece of parchment paper to keep it from puffing or shrinking.

Can I use this delicious crust for savory pies?

Absolutely. Just omit the sugar and it works perfectly for quiches or chicken pot pie.

Why isn't my crust as flaky as I'd like?

A truly flaky pie crust depends on keeping each small piece of butter cold and visible in the dough. If the butter melts completely before baking or the dough is overworked, you'll lose those layers. Always roll the dough on a clean surface, applying a light dusting of flour, and chill it before baking to help lock in the texture. Bake until golden brown.

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Homemade Buttermilk Pie Crust

This buttermilk pie crust recipe makes a rich, buttery, and ultra-flaky crust that's perfect for any pie. The buttermilk adds a subtle tang and enhances the buttery flavor, while the dough bakes up tender with lots of flaky layers. With a few simple tips, you'll master this homemade pie crust and never go back to store-bought again!

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: 2 pie crusts (enough for two single-crust pies or one double-crust pie)

Calories: 1466kcal

Author: Nicole Gaffney

Ingredients

2 ½ cups all purpose flour
2 tablespoons sugar omit for savory pies
1 teaspoon Kosher salt
1 cup unsalted butter (16 tablespoons or 2 sticks), very cold, cut into cubes
½ cup buttermilk very cold, plus more as needed