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!
My Favorite Buttermilk Pie Crust
- 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
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.