Buttermilk Pie Crust Recipe

Ingredients

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2 1/2 cups flour
2 tablespoons sugar
1 teaspoon salt

1 cup unsalted butter, (2 sticks) , very cold
1/2 cup buttermilk ,very cold

Nutritional

Serving Size: 1 (172.9 g)
Calories 198.8
Total Fat - 1.9 g
Saturated Fat - 0.6 g
Cholesterol - 2.2 mg
Sodium - 38134.5 mg
Total Carbohydrate - 41.1 g
Dietary Fiber - 5.4 g
Sugars - 5.4 g
Protein - 7.3 g
Calcium - 64.1 mg
Iron - 2.1 mg
Vitamin C - 0 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Place the flour, sugar, and salt in a food processor and pulse until combined.

Step 2

Cut each stick of butter into about 10 chunks and add them to the food processor.

Step 3

Pulse until the butter is broken up and the mixture resembles coarse sand.

Step 4

Scrape the bowl if needed, then pour the buttermilk over top of the flour mixture.Pulse again until the buttermilk is evenly distributed and a shaggy, crumbly dough begins to form.

Step 5

Turn the dough out onto a clean, lightly floured countertop.

Step 6

Divide the dough in half then gently use your hands to knead each half into a ball.

Step 7

If the dough remains dry and crumbly, add just a teaspoon or two more of buttermilk at a time until it comes together.

Step 8

Gently press down each ball into a disk.

Step 9

Wrap in saran wrap and chill for at least 1 hour or up to 3 days.

Step 10

To roll

Step 11

Lightly sprinkle a countertop with flour.

Step 12

Place the chilled dough disk in the center and sprinkle with flour

Step 13

Use a rolling pin to press the dough out, starting at the 12 o'clock position and moving to the 3 position.

Step 14

Rotate the dough clockwise and repeat until the dough is rolled into about a 12 inch round circle. Either wrap the dough around a rolling pin to transfer dough, flip it into the pie tin.

Step 15

Cut off any excess around the edges and patch any bare spots.

Step 16

Crimp as you like then chill for 15 minutes before blind baking or filling and baking as directed

Tips

No special items needed.

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ForeverMama

Great crust recipe, Dee! It was easy to work with and my favorite part is the buttermilk. Better than just water because there is that “je ne sais quoi” providing that extra yummy, setting it apart from the rest. It came out perfectly flaky and really good. Blind baked it for making a quiche and I’m making this again to try with a fruit pie. I know it’ll come out great. A keeper! UPDATE: The only thing I did different the 2nd time around was increase the recipe by half as I felt that it was a little skimpy where I had to roll the dough real thin. To date, it’s one of my favorite crusts. I so appreciate this recipe. Thanks so much, Dee, for sharing. Made it “For your Consideration” tag game.