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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
Ingredients
- 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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi!! Could you freeze half of the dough to use at a later date?
Hey Katherine,
You bet, that will work nicely for you! Please let me know if you have any other questions!
This is truly the best piecrust we have ever had in our lives!! my husband is from the south and we now live in South Central, Texas, and I just found this recipe and used your pastry dough to make tarts! It was an excellent recipe and it made the most beautiful tarts I’ve ever seen not to mention the most flavorful ones! Kudos to you and thank you for sharing!
Thanks so much, Kim:) Love to hear this recipe was such a hit, I appreciate you making it! Happy Sunday! xT
I’m making your derby pie – does this get baked before you add fillings or after ?
Hi Michele,
Nope, no need to pre bake this crust, you can follow the pie recipe exactly as is:) I hope you love the recipe! Happy Thanksgiving! xx
Hi just wondering if you bake this pie crust before putting the fillings in? I read to just follow the recipe of whatever pie your using but I need an even dumber down version lol. Thanks in advance!
Hi Alisha,
It truly just depends on the pie recipe that you are choosing to make, some recipes will require you to pre-bake the crust, others will not! I hope this helps! xx
How should I adjust this recipe to make a deep dish pie crust? Thank you 🙂
Hi there! I would follow the directions the same and then maybe just bake a little bit longer! xT
Can I sub the almond flour with oat flour? I’m already going to use a gf flour
Hi Molly,
Yes, that should be just fine for you to do! Please let me know if you give this recipe a try, I hope it’s delish! xT
I’m going to make this for Thanksgiving. Is there a buttermilk alternative? Can I use half and half or heavy whipping cream? Or should it be buttermilk?
Hi Leah,
For best results, I would stick with the buttermilk:) Please let me know if you have any other questions! xx
Can one half of the dough be made into two curst? One for bottom and top of pie?
Hi Molly,
You bet, you can use the crust in anyway you like:) Let me know if you have any other questions! xx
Hi – I might be missing something here but are there directions on what temperature to cook it at and for how long? Thanks! -Kaylee
Hi Kaylee,
You will want to follow whichever pie recipe you are using this crust for:) Please let me know if you have any other questions! xx
Best pie crust ever! I’ve had difficulty with other pie crust recipes being finicky in the past but this one is so easy, I had such a relaxing time making it (a good reprieve from the chaos of the holidays lol). I subbed all-purpose flour for the almond flour and oat milk with 1 teaspoon orange juice for the buttermilk. The consistency was so easy to work with, baked well and the all-butter taste was great!
Hey Violet,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Do you think this pie crust would go well with an apple pie?
Hi Katie,
You bet! I hope you love this recipe, please let me know if you give it a try! xx
I haven’t made this yet. Have you ever made this gluten free?
Hey Pat,
You should be able to use an equal amount of gluten free flour. Please let me know if you have any other questions! Happy Thanksgiving! xx
Can you use a food processor for this pie crust?
Hey Emily,
Sure, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Can you make this without almond flour?
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
Should this be chilled for a certain amount of time before using, or can it be used right away?
Looking forward to trying this!
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
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!!!
Hey Alex,
Yes, it should be less sour after baking. I hope it’s delish! xTieghan