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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
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.
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
Nutritional values are based on one pie crust
This post was originally published on June 29, 2017
I’ve been using this recipe for all the years since you shared it. It’s my tried & true go-to! I actually got lazy one year and put everything in a food processor just til it got too chunky to spin, and it cut the prep time down by 75%! The dough still rolls out and bakes just as well as if I’d done it by hand. Thanks, Tieghan!
Hey Amanda,
Fantastic! I appreciate you making this recipe so often and your notes, love to hear it is always enjoyed!
Have a great holiday week!🎄🎁
Hi! We have a nut allergy. Do I have to use the almond meal? If I remove it, do I add 1/3 more flour? Or just remove and don’t add a substitute?
Thank you!!
Hi Jenny,
So sorry, I have never tested this recipe without the almond flour. Could you use GF flour in place of that? Let me know if that helps!
Hi! Could you use salted butter if that’s all that’s on hand for this recipe?
Hi Katherine,
Yes, that is perfectly okay for you to use.
I hope you love this recipe! Have a great Thanksgiving!