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Every home cook and baker needs a go-to pie crust recipe.

My Favorite Buttermilk Pie Crust | halfbakedharvest.com @hbharvest

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!

My Favorite Buttermilk Pie Crust | halfbakedharvest.com @hbharvest

My Favorite Buttermilk Pie Crust | halfbakedharvest.com @hbharvest

My Favorite Buttermilk Pie Crust | halfbakedharvest.com @hbharvest

My Favorite Buttermilk Pie Crust | halfbakedharvest.com @hbharvest

My Favorite Buttermilk Pie Crust | halfbakedharvest.com @hbharvest

My Favorite Buttermilk Pie Crust | halfbakedharvest.com @hbharvest

My Favorite Buttermilk Pie Crust

Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 pie crusts
Calories Per Serving: 1512 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.

Notes

Nutritional values are based on one pie crust

My Favorite Buttermilk Pie Crust | halfbakedharvest.com @hbharvest

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Comments

  1. 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 😉

    1. 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

  2. 5 stars
    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!

    1. 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

  3. 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!

    1. 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

  4. 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?

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