Breads & Bakingcoleycooks5.0
Homemade Buttermilk Pie Crust
This buttermilk pie crust recipe makes a rich, buttery, and ultra-flaky crust that’s perfect for any pie. The buttermilk adds a subtle tang and enhances the buttery flavor, while the dough bakes up tender with lots of flaky layers. With a few simple tips, you’ll master this homemade pie crust and never go back to store-bought again!
👥 2 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- oven
- baking sheet
📝 Preparation Steps
1
Make the Dough
2
Place the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine.
sugar (omit for savory pies)2 tablespoons
3
Add the cold cubed butter and pulse until the mixture looks like coarse crumbs with a few larger pea-sized pieces remaining.
4
Pour in the cold buttermilk, then pulse several times and check the dough by squeezing some of it between your fingers. If it comes together easily and feels moist, it’s ready. If it feels dry and won’t press together easily, add a tablespoon more buttermilk at a time, pulsing briefly until it just holds together.
5
Turn the dough out onto a clean tea towel, then twist it up tightly to gather the dough into a ball.
6
Divide in half and shape each portion into a disc about 1 inch thick.
7
Wrap both discs tightly in plastic wrap and refrigerate for at least ⏱️ 1 hour before rolling out. The dough can also be frozen for up to 3 months.
8
Roll Out and Assemble
9
When you're ready to put your pie together, remove one disc at a time from the refrigerator and place on a lightly floured work surface.
10
Roll out the dough by starting at the bottom and rolling the pin away from your body, rotating the dough 90 degrees every 1-2 rolls to keep it round. Transfer to a pie plate.
11
For a single-crust pie
12
Tuck the loose pieces under, then use your fingers or a fork to crimp the edges and proceed with your recipe.
13
For a double-crust pie
14
Remove the second piece of dough from the refrigerator and roll it out the same way as the first. Add your favorite filling to the bottom crust and then transfer the rolled-out dough over the top, just like you did the bottom.
15
Use your fingers to pinch the top and bottom crusts together to seal in the filling, then tuck and roll the overhang under. Use your fingers or a fork to crimp the pie crust edges.
16
How to Blind Bake For a Single Crust Pie
17
Once the dough is rolled out, prick the bottom with a fork a few times all over, then transfer to the freezer for a minimum of ⏱️ 30 minutes before baking. This prevents shrinkage!
18
Preheat the oven to 375°F.
19
Line the frozen crust with a layer of parchment paper or foil, then fill with either dried beans or pie weights, making sure they are evenly distributed.
20
Bake for ⏱️ 20 minutes, then remove the parchment and weights and let cool. It's now partially baked and ready to fill and continue baking.
21
For a fully baked crust, prick the bottom all over with a fork, then bake for another ⏱️ 20 minutes or until golden brown all over.
22
How to Bake For a Double Crust Pie
23
Preheat the oven to 425°F and make move the oven rack to the bottom third of the oven with enough space to fit the pie.
24
Brush the pie all over with egg wash, then place on a parchment lined baking sheet to catch any drips. Cut a few vents in the top of the pie to allow steam to escape.
25
Bake for ⏱️ 20 minutes, then lower to 350 and bake for an additional ⏱️ 45 minutes to an hour. it should be golden brown all over with the filling bubbling up out of the vents.
Nutrition Facts
calories
1466 kcal
fat Content
96 g
serving Size
1 serving
fiber Content
4 g
sugar Content
15 g
sodium Content
1241 mg
protein Content
19 g
trans Fat Content
4 g
cholesterol Content
251 mg
carbohydrate Content
134 g
saturated Fat Content
60 g
unsaturated Fat Content
28 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...