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

My Favorite Buttermilk Pie Crust | @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 | @hbharvest

My Favorite Buttermilk Pie Crust | @hbharvest

My Favorite Buttermilk Pie Crust | @hbharvest

My Favorite Buttermilk Pie Crust | @hbharvest

My Favorite Buttermilk Pie Crust | @hbharvest

My Favorite Buttermilk Pie Crust | @hbharvest

My Favorite Buttermilk Pie Crust

Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 pie crusts
Calories Per Serving: 1604 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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  • 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.


Nutritional values are based on one pie crust
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My Favorite Buttermilk Pie Crust | @hbharvest

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  1. Thoughts on trying this with a 1:1 gluten free flour substitute? I’m going to go for it tonight (and do have a spare frozen store bought crust on hand if things go sideways). Curious if you or any readers who want to chime in have tried this?

    1. Hey Britt! I am have not tested this, but I do think it would work well. Please let me know how it goes! I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  2. Making this crust tonight (cookie pie)!! This will be my first time attempting a pie crust ?? Can the salt in the recipe be coarse? That’s what I have in my pantry.

    Happy holidays from Ohio!

    1. HI! Yes, You can use course salt. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  3. 5 stars
    Just happened upon your blog while killing time and boy am I happy I did. Love your recipes and can’t wait to try some of them. You will be well represented on my Christmas table, and Thanksgiving. Happy Thanksgiving and God bless. Thanks.

  4. 5 stars
    Fantastic pie crust, flaky, light, perfect amount of salt. I made my own buttermilk with unsweetened soy milk and apple cider vinegar and it worked great. Thanks for the recipe!! Definitely a keeper!

  5. Quick question_ Is this the crust recipe I would use to make your Pumpkin Chai Spice Pie? My kids are drooling and so am I!!

    Thank you for all of your beautiful posts, not to mention, fab recipes!

    1. HI! Yes, this is the crust recipe I like to use. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  6. Wow, made this crust yesterday (to go with the mulled cherry bomb pie) & can’t believe how quick, easy, & tasty this crust is. It is now my go to pie crust too.
    Great recipe, so easy to work with!

  7. I am allergic to almonds so can I replace the almond flour with regular flour and still have this crust be yummy?

    1. Hey Judy! Yes, you can just omit the almond flour completely. No need to add more flour. Let me know if you have questions. Hope you love the pie crust.

  8. Fabulous, gorgeous pie crust recipe! The cherry pie recipe link doesn’t work, unfortunately 🙁 Cherry pie is my favorite, so I want to see it, please! 🙂 Wishing you a wonderful long weekend/holiday ahead.