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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: 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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  • 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. Hi Kara,
      I would use gluten free flour in place of the almond flour. Please let me know if you give the recipe a try, I hope you love it! xx

  1. Should this be chilled for a certain amount of time before using, or can it be used right away?

    Looking forward to trying this!

    1. Hey Kendall,
      It can be used right away or chilled:) Please let me know if you give the recipe a try, I hope you love it! xTieghan

  2. I just got done making this recipe to prep for pumpkin pies, but when I tried the dough, it was very sour with some saltiness (guessing due to the buttermilk). Do you find that when you cook the pies that flavor settles down? It was a super easy and straight forward pie crust to make, which was great!!!