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Pies & Tarts

Buttermilk Pie Crust

4.67 from 6 votes
With my Flaky Buttermilk Pie Crust recipe that you can whip up in 5 minutes, you'll never use store-bought pie crust again!
Buttermilk pie crust pressed into a pie tin, next to a glass bowl of flour with a pastry mixer inside and metal measuring cups, laid out on a pink tile counter top.

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Hi Bold Bakers!

WHAT YOU GET: Buttery and flaky Buttermilk Pie Crust Recipe. My Homemade Buttermilk Pie Crust Recipe is an upgrade to all store-bought pie crusts. Whip this up in an hour, and you’ll have enough pie crust to last you the whole holiday season!

There’s nothing better than slicing into a warm pie during the holidays. As an experienced baker, I’ve learned that making homemade pie crust is the first step to elevating your pie and tart game. 

That’s why I have created this lovely Buttermilk Pie Crust recipe for bakers of all experience levels. Though store-bought versions may be a quick fix to your baking needs, you’ll take away even better-tasting pie crusts with this homemade version.

It’s also so simple to make! With just 4 tools and 4 ingredients, you’ll have a beautiful pie crust to use immediately for your favorite pies and tarts

Buttermilk pie crust pressed into a pie tin with fork holes, next to a glass bowl of flower and silver measuring spoons, on a pink tile counter top.

Difference Between Regular Pie Crust And Buttermilk Pie Crust

You may be wondering what’s the difference between a regular pie crust and a Buttermilk Pie Crust. To answer your question, it’s simply a difference in substituting water for buttermilk. 

Making the switch not only makes this pie crust ten times more flakey and tender but also amplifies the crust’s flavor. Most of the time, the pie crust is just a base to your pie and tart filling, but with my Buttermilk Pie Crust recipe, you are making the crust its own delicious component.

No need to go out and buy a carton of buttermilk. Make your own buttermilk substitute with my simple recipe!

All About Butter

In my opinion, butter is the most important ingredient in any delicious pie crust. Butter is the fat made from cows’ milk and wins by a landslide when it comes to quality and taste.

Though you can use shortening as a substitute, using butter will give you a sturdier, tastier, and flakier crust. In Ireland, I never used shortening and it tends to be of cheaper and lower quality since it’s made from oil.

The best way to get a flaky pie crust is to use cold butter. It needs to be solid so that when you are working the dough it disperses the bits of cold butter. After the crust bakes, the cold butter will melt and cause small steam pockets to form inside the dough. That’s the goal here to create those distinct, flaky layers!

Tools To Make Buttermilk Pie Crust:

An overhead shot of buttermilk pie crust pressed into a pie tin, on top of a linen napkin, next to a glass bowl of flour and butter with a pastry blender, and metal measuring spoons, on a pink tile counter.

Pie Crust Techniques

As I mentioned before, making homemade pie crusts is an important skill to learn as a baker. This recipe may give you the basic outline, but I have plenty of other pie crust techniques that you can learn from. Here are a few: ‘How To Blind Bake A Pie Crust’, ‘How To Make Pate Brisee (French Pie Crust Technique)’, and ‘5 Impressive & Easy Pie Design Techniques’.

Especially if you are baking pies with wetter fillings, try blind baking your Buttermilk Pie Crust. Baking your crust just slightly before the actual bake with the filling will prevent a soggy pie crust and leave you with a flakier and crispier pastry in the end.

How To Store Buttermilk Pie Crust

To keep your Buttermilk Pie Crust for longer, freeze your crust in plastic wrap or an air-tight container for up to 2 months. When you want to use your crust, defrost it overnight in the refrigerator.

Gemma’s Pro Chef Tips For Making The Best Buttermilk Pie Crust:

  • Always make sure that all of your ingredients are cold before you begin.
  • Work quickly and handle the dough as little as possible for the most tender and flaky crust.
  • If you don’t have buttermilk, you can make your own. Measure out ¼ cup (2 fl oz/60 ml) of milk. Remove 1 teaspoon of milk and stir in 1 teaspoon of white vinegar. Let sit for five minutes.
  • If I’m making a pie crust, sometimes I make a few at a time. I wrap what I don’t need and freeze it for my next pie.
  • You can make this crust in a food processor (especially if you are making more than one). Pulse the flour and salt a few times to combine. Pulse in the butter until the flour resembles coarse crumbs. Pulse in the buttermilk about 5-10 times until some of it just starts to come together. Transfer to a bowl and press into a flattened disc.
  • You can use this crust for any of the Pies and Tarts on my website that calls for my Best Ever Pie Crust.

Check Out More Pie Crust Recipes:

Buttermilk pie crust pressed into a pie tin, with fork marks to let out steam, next to a napkin, glass bowl of flour and butter with a pastry blender, and metal measuring spoons on a pink tile counter.

Buttermilk Pie Crust

4.67 from 6 votes
With my Flaky Buttermilk Pie Crust recipe that you can whip up in 5 minutes, you'll never use store-bought pie crust again!
Author: Gemma Stafford
Servings: 1 pie crust
Prep Time 5 mins
Chill Time 1 hr
With my Flaky Buttermilk Pie Crust recipe that you can whip up in 5 minutes, you'll never use store-bought pie crust again!
Author: Gemma Stafford
Servings: 1 pie crust

Ingredients

  • cups (6¼ oz/177 g) all-purpose flour
  • 1 teaspoon salt
  • ½ cup (4 oz/115 g) butter, cold and diced
  • About ¼ cup (2 fl oz/60 ml) buttermilk

Instructions

  • In a large bowl, stir together the flour and salt.
  • Add the butter and blend with a pastry blender or your fingers until the mixture resembles a coarse meal.
  • Stir in the buttermilk with a spoon, then knead briefly until the mixture forms a dough. If it is very dry, you can add a bit of extra buttermilk, ½ teaspoon at a time, until it just comes together.
  • Shape the dough into a flattened disc, then wrap well in plastic wrap and refrigerate for at least 1 hour and up to 2 days. For longer storage, freeze for up to 2 months. Defrost overnight in the refrigerator.
  • When ready to use, roll the pastry out to ¼-inch (6-mm) thick on a floured surface and line a 9-inch (23-cm) pie dish with it.
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Angela
Angela
1 month ago

Hello Gemma, can I make this into a sweet pastry?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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