Desserts
Betty Crocker's buttermilk pie crust delivers that signature golden flake texture without the fuss—no cold hands or complicated techniques required. The secret lies in the buttermilk's tenderizing power and a precise balance of fat and flour, creating layers that melt in your mouth while holding their shape.
I've perfected this recipe over years of testing, ensuring it works for both sweet pies and savory applications like pot pies or quiches.
What sets this crust apart is its foolproof method: chilling the dough properly prevents shrinking, and the buttermilk keeps it light yet sturdy. You'll work with simple ingredients—flour, butter, buttermilk, and a pinch of salt—but the technique transforms them into something restaurant-quality.
The crust achieves that iconic flaky, golden-brown finish every time, whether baked blind or as a lattice top.
By the end, you'll have a pie crust so tender it practically dissolves on your tongue yet maintains enough structure to hold fillings—whether it's a classic pecan pie or a hearty chicken pot pie.
The buttermilk adds a subtle tang that pairs beautifully with both sweet and savory fillings, making this crust incredibly versatile. This is the kind of foundation that turns ordinary desserts into showstoppers.
Ready in just 30 minutes from start to finish, this recipe eliminates the guesswork while delivering professional results. The chilling time is the only waiting period, and I'll show you how to work efficiently during that time.
Whether you're baking a traditional apple pie or experimenting with savory creations, this buttermilk crust will become your go-to for perfect edges and tender layers every time.
Ingredients for betty crocker buttermilk pie crust
Four simple ingredients transform into golden, flaky pie crust perfection every time.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into small cubes |
| Buttermilk 🥛 | ¾ cup | Room temperature preferred |
| Ice Water 💧 | ¼ cup | Chilled for crispness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For golden browning |
| Fresh Lemon Juice 🍋 | 1 tsp | Brightens flavor |
The butter is non-negotiable—it needs to be cold and cubed for those signature flakes. Store-bought butter works, but I prefer European-style (like Plugrá) for higher fat content. If your kitchen runs warm, chill the dough between layers. The flour matters too—King Arthur or Gold Medal brands bake up lighter. For the buttermilk, don't substitute powdered—real buttermilk adds that subtle tang that makes this crust shine. I always measure flour by weight (1 cup = 120g) for consistency, but if you're scooping, spoon it in gently and level it off.
No buttermilk? Mix 1 tbsp vinegar or lemon juice with ¾ cup milk—let it sit 5 minutes. Running short on sugar? Corn syrup at half the amount gives similar browning. The lemon juice is optional but worth it—it cuts through the richness and keeps the crust from tasting flat. For a savory crust (like pot pies), swap the sugar for 1 tsp garlic powder. The dough should hold together when pressed but not be sticky—if it's too dry, add a splash more water; if too wet, chill it 10 minutes before rolling. And for the love of pie, don't overwork it—just handle it enough to bring it together.
This dough keeps for 2 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. For best results, let it sit at room temp 15 minutes before rolling. I always preheat my oven to 375°F and use a pie dish that's been chilled in the freezer 10 minutes—this prevents shrinking. Leftover crust? Shape into a log, wrap tightly, and freeze for future tarts. The secret to perfect edges? Brush with egg wash (1 egg + 1 tbsp water) before baking—golden, flaky magic guaranteed.
Why You'll Love This Recipe
- No-Fuss Assembly: The butter stays cold, the flour mixes in seconds—no food processor, no stress. Just pulse, fold, chill. Honestly, my hands are usually sticky, but the crust comes together faster than I can wipe them off.
- Tangy Crisp Magic: That buttermilk isn’t just a binder—it adds a subtle tang that makes every bite pop. The salt cuts through the richness just enough to keep it from feeling heavy, even when warm.
- Pie Day Any Day: Use it for sweet pies, savory hand pies, or even as a crispy tart shell. I’ve made it for Thanksgiving, weekend brunches, and lazy Sunday dinners—it’s the one crust that never lets me down.
- Budget Crust Wins: Five ingredients, all pantry staples. No fancy shortcuts, no wasted money. Between us, I’ve used the leftovers to make a second pie or even a quick quiche when I’m running low on time. Smart move.
Step-by-step instructions for betty Crocker buttermilk pie crust recipe
Here's how to craft that iconic golden, flaky crust with minimal effort and maximum flavor.
Prepare Your Ingredients and Tools
Start by sifting the 2.5 cups all-purpose flour through a fine-mesh sieve directly into a large mixing bowl. This aerates the flour, preventing a dense crust. I like to use a pastry cutter or two forks to cut the 1 cup cold unsalted butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
In a separate small bowl, whisk together the 0.75 cup buttermilk, 0.25 cup ice water, 0.5 tsp diamond crystal kosher salt, 1 tbsp granulated sugar, and 1 tsp fresh lemon juice. The lemon juice brightens the crust while the sugar promotes browning. Keep this mixture chilled until ready to use—cold liquid helps maintain the butter's firmness during mixing.
Combine Wet Ingredients and Form the Dough
With your hands or a wooden spoon, gradually sprinkle the buttermilk mixture over the flour-butter mixture, about 1 tablespoon at a time. After each addition, gently toss the mixture with a fork, lifting and turning the flour to distribute the liquid evenly. You want just enough moisture to bring the dough together without overworking it.
Once the dough comes together, use your hands to knead it lightly—just until it forms a shaggy mass. Avoid over-kneading; this crust thrives on its rustic texture. If the dough feels too dry, add 1 teaspoon of ice water at a time until it holds together when pressed. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. This resting period relaxes the gluten and allows the butter to firm up, ensuring maximum flakiness.
Roll and Transfer the Dough
On a lightly floured surface, unwrap the chilled dough and gently pat it into a 12-inch circle. Using a rolling pin, roll the dough from the center outward, rotating it a quarter turn after each pass. Keep the surface lightly floured to prevent sticking, but avoid over-flouring or the dough will become tough. The dough should be about 1/8-inch thick when rolled.
Carefully transfer the rolled dough to a 9-inch pie dish, letting it gently drape over the edges. Trim any excess dough hanging over the rim with kitchen shears, leaving about 1/2-inch overhang. Fold the overhang under itself to create a neat edge. Prick the bottom of the crust with a fork to prevent air pockets, then refrigerate for another 20 minutes while you preheat the oven to 375°F. This final chill ensures the crust holds its shape during baking.
Blind-Bake for Perfect Support
Line the chilled crust with parchment paper, then fill it with pie weights or dried beans. Bake at 375°F for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until the edges are light golden brown and the bottom is set but not browned. This pre-baking creates a sturdy foundation that prevents soggy bottoms in your filling.
For an extra touch of crispness, brush the baked crust with a beaten egg white mixed with 1 teaspoon water, then sprinkle with a pinch of salt. Bake for 3-4 more minutes until the egg wash is lightly golden. Let the crust cool slightly before adding your filling—this prevents melting and ensures clean slices.
Pro Tips For Making Betty Crocker Buttermilk Pie Crust
- Cut Butter Fast: Use a food processor—pulse the cold butter and flour together for 10 seconds before adding wet ingredients. This chops the butter into pea-sized pieces instantly, so you’re not hand-cutting and sweating over it. (Yes, even if you’re impatient like me.)
- Measure Kosher Salt Right: Diamond Crystal is less dense than table salt—use ½ teaspoon per tablespoon of flour called for in the recipe, not the ¼ tsp you’d use with regular salt. Too much salt makes the crust tough; too little leaves it bland. I learned this the hard way after a salty pie disaster.
- Keep Everything Cold: Chill your buttermilk and ice water in the fridge for 15 minutes before mixing, and don’t skip resting the dough. Warm hands or room-temp ingredients = greasy, messy dough that won’t hold shape. Pop the bowl in the freezer for 5 minutes if your kitchen’s toasty.
- Handle Dough Gently: Fold the dough just 3-4 times when combining—overmixing develops gluten, and you’ll end up with a tough, chewy crust instead of the tender one this recipe promises. Press it lightly into the pan, then chill again before baking. (Your future self will thank you.)
Best sauces and condiments for this dish
Sweet Fillings
This buttermilk crust pairs perfectly with classic sweet fillings like apple butter or pecan pie. The tangy buttermilk balances the richness of caramelized apples or gooey pecans beautifully. For a modern twist, try a lemon curd filling—the crust's subtle sweetness complements the bright citrus.
I love brushing the baked crust with a thin layer of apricot jam before adding filling for extra flavor depth. 🍏
Savory Applications
Don't limit this crust to desserts! It excels in chicken pot pies or sausage and kale galettes. The buttermilk's tang cuts through rich savory fillings like cream cheese and mushroom or bacon and onion.
For a restaurant-quality touch, sprinkle garlic powder and paprika on the dough before baking. The crust holds up perfectly to long simmering times. 🧅
Creamy Cheese Sauces
Pair with ricotta and honey or mascarpone and berry compote for a luxurious dessert. The crust's flakiness contrasts beautifully with silky cheese fillings. For extra richness, add a layer of brown butter to the crust before baking.
I also recommend a vanilla bean swirl in the filling—it elevates the buttermilk's natural sweetness. 🍯
Fruit-Based Toppings
Fresh fruit toppings shine with this crust. Try warm berry compote or peach slices with a drizzle of honey. For a tropical twist, use mango and coconut filling.
The crust's light texture prevents sogginess while complementing juicy fruits. I always brush the baked crust with egg wash before adding fruit for that golden finish. 🍓
Spiced Fillings
Add warmth with pumpkin pie spice or cinnamon and cardamom fillings. The buttermilk's subtle tang enhances spiced flavors beautifully. For a holiday twist, try a gingerbread filling with molasses. The crust's neutral flavor lets the spices take center stage while providing perfect structure. 🎄
Unexpected Pairings
Think outside the box with chocolate ganache or caramelized onions. The crust's flakiness contrasts perfectly with smooth chocolate or caramelized sweetness. For a salty-sweet combo, top with sea salt caramel or bacon bits. The buttermilk's tang balances all these rich flavors beautifully. 🍫
Nutrition facts
Frequently asked questions
Why does this buttermilk crust turn out flakier than regular pie crust?
The buttermilk creates tiny steam pockets during baking, which separate the layers of dough for that signature flakiness. The cold butter also melts slowly, creating air pockets between the flour layers. Plus, the slight acidity in buttermilk tenderizes the gluten, preventing a tough texture.
Can I make this crust without buttermilk?
Yes! Mix ¾ cup milk with 1 tablespoon lemon juice or vinegar, then let it sit 5 minutes to curdle. This DIY buttermilk works just as well. For extra richness, add 1 tablespoon melted butter to the milk mixture before combining. The texture will be slightly less tender but still delicious.
How do I prevent my crust from shrinking during baking?
Chill the dough for at least 1 hour before rolling, and let it rest 20 minutes in the pie dish before baking. Use a 9-inch pie plate that's been chilled in the freezer 10 minutes beforehand. Also, avoid overworking the dough—handle it just enough to bring it together. A lightly floured surface helps too.
What's the best way to store leftover dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. For longer storage, flatten into a disk, wrap in parchment paper, then place in a freezer bag. It keeps for 3 months frozen. Thaw in the fridge overnight before using—never at room temperature to prevent softening.
Can I use this crust for savory dishes like pot pies?
Skip the sugar in the dough and add 1 teaspoon garlic powder or paprika instead. The buttermilk's tang works beautifully with savory fillings like chicken and veggies. For extra flavor, brush the baked crust with garlic butter before adding your filling.