Buttermilk Pie Dough

November 14, 2015

Author Notes:

Flaky, all-butter pie crust made even more tender with the use of buttermilk.

Samantha Ardry

Makes: 2 - 9" pie crusts


  • 12 1/2 ounces all purpose flour
  • 1 teaspoon salt
  • 9 ounces cold unsalted butter, cubed
  • 4-6 ounces cold buttermilk, shaken
In This Recipe


  1. On a sheet tray, combine the flour and salt. Add the cubed, cold butter on top and begin to cut the butter into the flour with a bench knife until the butter is roughly the size of kidney beans.
  2. Pour about 4 ounces of the buttermilk into the mixture and toss to combine. If the dough clumps together well, form it into two discs. If the dough still seems a bit crumbly, add more buttermilk before shaping it into discs. You want the dough to be moist, not wet
  3. Lightly flour and flatten the discs, then wrap them in plastic. Chill the dough for at least 2 hours before using.

More Great Recipes:
Pie|Buttermilk|5 Ingredients or Fewer|Make Ahead|Christmas|Fall|Fourth of July|Halloween|Spring|Summer|Thanksgiving|Winter