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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: 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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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
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My Favorite Buttermilk Pie Crust | halfbakedharvest.com @hbharvest

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Comments

    1. Hey Rebecca,
      You can use a GF flour in place of the almond flour. I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. 5 stars
    I’ve made pumpkin pie, apple pie, and Moroccan meat pies with this crust and it’s perfect! We had a failed pie crust recipe using a different recipe from a cook book and this one swept in to save the day! Thanks so much!

    1. Hey Amanda,
      Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan

  2. 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

      1. 5 stars
        Made this for the 2nd holiday in a row! Using your chocolate pie recipe. Looove all your recipes. Definitely my holiday go to!

  3. 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

  4. 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

  5. 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?

  6. I’ve never made pie crust before and was wondering if you had a video tutorial for this recipe on Youtube or your website? I’d love to learn how to decorate the pie too! Thanks!!

    1. Hey Kayla,
      Yes you can freeze this dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    2. When making this ahead of time, do you recommend rolling the dough out and putting into a pie plate (to keep in freezer or fridge), or is it better to freeze/refrigerate the dough in a ball?

      Thank you.

  7. Ahhh you should do a video of this!! I’m totes afraid to make my own pie crust haha. Do you have to bake the dough into a crust first? Or can you bake the pie dough with your chai pumpkin pie filling all at once?

    1. Hey Cari,
      No need to bake the dough first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. Wait I’m a total pie newbie never tried one before. Going to finally try a homemade crust! After you have the dough ready is there a link for how to bake it? Do you bake it along with the pumpkin pie filling or prebake the crust first? Didn’t know if there was a link for what to do next with pie dough! Thanks !!

    1. Hey Cari,
      You would just following the baking instructions for whatever pie recipe you decide to use after making the crust. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I forgot to reply to your comment last year but making this with Bob’s Redmill 1-1 GF flour and filled with your Nonnie’s Kentucky Derby Pie was AMAZING last Thanksgiving!!! I’m GF so always like to bring a dessert that I can eat but this combo was a hit with the entire fam too!

  10. Since this dough is cut in half, do I only use one half for an entire pie crust? My intent is to use this with the chai pumpkin pie!

    Thank you!

    1. Hey Sam! You should use the entire crust if you cut this recipe in half. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  11. 5 stars
    Thanks for the encouragement to try this with a gluten free sub, I made it with Bob’s Redmill 1-1 GF flour and filled with your Nonnie’s Kentucky Derby Pie…delicious! The crust was probably a bit thinner and crumblier than it would have been with regular flour but it was still quite delicious and held up well. 100% will make again. My sister and I usually make a GF dessert for ourselves on Thanksgiving, knowing that no one else is interested. This combo changed that, plenty of gluten eaters loved this pie too!

  12. Loved making this pie crust for your chocolate chip cookie pie!! Do you have any recommendations on how to make the crust crispier? I was scared of overcooking the pie filling by leaving it in the oven longer. Thanks so much!! We LOVED this pie!!!

    1. Hey Catherine! I would recommend blind baking the crust if you’d like it crisper. Just lay parchment paper over the crust and fill with pie weights or dried beans. Bake at 425 for 15-20 minutes. Then add the filling and bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan