Desserts
Betty Crocker's buttermilk pie crust recipe delivers that perfectly crisp, golden flake you crave in every slice. The secret lies in the buttermilk—it creates tender layers while keeping the crust light and airy.
I’ve tested countless variations, and this one consistently produces the ideal balance of flakiness and structure, whether for apple, pecan, or pumpkin pies.
What sets this crust apart is the precise technique: cold butter cut into flour creates those signature flakes, while the buttermilk adds moisture without making the crust tough. Chilling the dough is non-negotiable—it firms up the fat for easier rolling and prevents shrinking in the oven.
The result? A crust so crisp it stands up to even the juiciest fillings without turning soggy.
This recipe yields a single crust that’s sturdy enough for deep-dish pies but delicate enough for lattice designs. The buttermilk’s tang cuts through sweet fillings, adding depth to every bite. Once you master this foundation, you’ll never settle for store-bought again—it’s that good.
Ready to bake? We’ll walk through every step—from mixing to blind-baking—so your crust turns out flaky, golden, and foolproof every time. Let’s get started.
Ingredients for betty crocker buttermilk pie crust
Nine simple ingredients transform into the perfect pie crust foundation.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into 1/2-inch cubes |
| Buttermilk 🥛 | ½ cup | Room temperature preferred |
| Granulated Sugar 🍚 | 1 tbsp | Enhances browning |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Ice Water 💧 | ¼ cup | Chilled for best results |
| White Vinegar 🍶 | 1 tsp | For tangy buttermilk substitute |
| Granulated Sugar (for topping) 🍚 | 1 tbsp | Optional for extra shine |
| Coarse Cornmeal 🌽 | ½ cup | For dusting rolling surface |
The butter is non-negotiable—use cold, unsalted sticks straight from the fridge. Most grocery stores carry Land O'Lakes or Plugrá brands, but any high-fat (80%+) European-style butter works best. The flour? King Arthur or Gold Medal are my go-tos—they're finely milled and consistent. Buttermilk can be tricky: if you don't have it, mix 1/2 cup milk with 1 tsp vinegar, let sit 5 minutes. The sugar and salt aren't just flavor—they help develop that golden crust while preventing over-browning. Pro tip: weigh your butter if you're precise, but volume works fine for home baking.
No buttermilk? Plain yogurt thinned with milk works in a pinch. Short on vinegar? Lemon juice does the trick. The cornmeal is optional but brilliant—it prevents sticking when rolling. For a nut-free version, swap cornmeal for rice flour. Want extra flakiness? Add 1 tbsp ice water if the dough feels too dry. The crust should hold together when pressed but not be sticky. If it crumbles, add 1 tsp more ice water. This dough is not for rolling out immediately—it needs that mandatory 2-hour chill to develop proper layers.
Wrapped in plastic, this dough keeps up to 3 days in the fridge. For longer storage, freeze shaped disks for up to 3 months. Thaw overnight in the fridge before using. Blind-baked crusts freeze beautifully—just reheat at 375°F for 10 minutes before adding filling. I always make two crusts when baking pies: one for the base, one for the lattice top. The extra dough? Perfect for mini hand pies or pot pies later in the week.
Why You'll Love This Recipe
- No-Fuss Mixer Magic: I swear, the second I grab my stand mixer and dump in the flour, cold butter, and buttermilk, I’m already halfway to dessert. No rolling, no fuss—just pulse, pour, and press. That buttermilk? It keeps the crust tender without the dry, crumbly struggle I’ve had with other recipes.
- Buttery-Sweet Crunch: Honestly, the sugar in this crust isn’t just for show—it caramelizes into this golden, crispy lattice that shatters at the edges but stays flaky under your fork. The butter’s richness cuts through whatever you fill it with, whether it’s sweet or savory. (Yes, even on a Tuesday night.)
- Pie or Pot Pie: Between us, this crust works for everything. Slap it under a lattice for classic pie, fold it into a deep-dish pot pie, or even use it as a crunchy topping for casseroles. I’ve made it for Thanksgiving, game day, and lazy Sundays—no excuses, just results.
- Pantry Staple Power: No specialty ingredients, no last-minute grocery runs. Flour, butter, buttermilk—stuff you already have. And if you’re smart, you’ll double the batch. That leftover dough? Freeze it, thaw it, and bake it later. My freezer’s full of it, and I’m not complaining.
Step-by-step instructions for betty Crocker's buttermilk pie crust recipe
Here's how to achieve that legendary flaky, golden crust that stays crisp even when sliced.
Prepare the Buttermilk Mixture
In a small bowl, combine the 0.5 cup buttermilk with 1 tsp white vinegar and stir gently. Let it sit for 5 minutes until it thickens slightly—this creates a tangy, stable base that prevents greasy crusts. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 tbsp granulated sugar, and 0.5 tsp diamond crystal kosher salt. Sift the dry ingredients through a fine-mesh sieve directly into the bowl to aerate the flour and eliminate lumps.
This step is crucial for texture. The vinegar activates the buttermilk's natural acidity, which helps develop gluten strands that create those signature flakes. The sifting ensures even distribution of ingredients and prevents dense pockets in your crust.
Cut in the Cold Butter
Add the 1 cup cold unsalted butter (cut into ½-inch cubes) to the dry ingredients. Using a pastry cutter or two forks, work the butter into the flour mixture until you achieve pea-sized crumbs with some larger butter pieces remaining. This technique, called "cutting in," creates pockets of fat that will melt during baking and create steam for flakiness.
Real talk: don't overwork the dough here. You want to see some larger butter pieces—these will create those beautiful layers. If the mixture starts to resemble wet sand, add 1-2 tablespoons of ice water from the 0.25 cup reserved, just enough to hold it together when pressed.
Form and Chill the Dough
Gradually add the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together when pressed. Avoid overmixing—you're looking for a shaggy, slightly dry texture that will firm up when chilled. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
Chilling is non-negotiable. It firms up the butter, preventing it from melting during rolling and ensuring clean layers. I like to press the dough flat before wrapping to create an even thickness, which makes rolling later much easier. This step also allows flavors to meld—you'll notice a subtle tang from the buttermilk that develops during this time.
Roll and Transfer the Crust
Lightly flour a clean surface and the rolling pin. Roll the chilled dough into a 12-inch circle, about ⅛-inch thick. Gently transfer it to a 9-inch pie dish by carefully rolling the dough onto the rolling pin, then unrolling it into the pie dish. Trim the edges to ½-inch overhang, then crimp decoratively by pinching with your fingers or using a fork. Sprinkle the 0.5 cup coarse cornmeal evenly over the bottom crust to prevent sticking.
Here's the thing—don't press down on the crust when transferring. Let it settle naturally into the pie dish. The cornmeal creates a barrier that prevents soggy bottoms, which is especially important if you're making a custard or fruit pie. The crimped edges not only look beautiful but also help seal in filling during baking.
Blind Bake for Perfect Results
Preheat your oven to 375°F. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5-7 minutes until the edges are golden brown and the crust is set. Brush the bottom and sides with a light coating of egg wash (1 egg beaten with 1 tablespoon water) if desired, then sprinkle with 1 tbsp granulated sugar for extra shine.
Watch the color closely—you want golden brown, not dark brown. If the crust puffs up during baking, that's perfect! The buttermilk gives it a tender structure that holds its shape beautifully. For filled pies, you can skip the sugar topping and proceed directly to adding your filling after the crust has cooled slightly.
Pro Tips For Making Betty Crocker Buttermilk Pie Crust
- Cut Butter in Stages: Don’t dump all the butter at once—work in 1-tablespoon chunks, tossing the flour mix between each. This keeps the butter cold longer and prevents a greasy, dense crust. (Yes, even if you’re impatient like me, resist the urge to rush.)
- Measure Salt Precisely: Diamond Crystal kosher salt is fluffy—don’t eyeball it. Use the rim of a measuring spoon to level it off, or you’ll end up with a bland crust. Trust me, your taste buds will notice.
- Avoid Overworking the Dough: Once the butter’s pea-sized, stop mixing. Every extra fold or press warms the butter, melting it into the flour and making the crust tough. Handle it like it’s fragile—because it is.
- Chill the Dough Flat: Roll it out, then wrap it tightly in plastic and freeze for 20 minutes before transferring to the pie dish. This prevents shrinking and makes it easier to handle without sticking. (Your future self will thank you.)
Storing and reheating this dish
Fridge Storage Tips
Wrap your shaped pie crust tightly in plastic wrap or place it in an airtight container to preserve freshness. Store it in the fridge for up to 3 days—this dough actually improves as it rests longer.
The buttermilk flavor deepens slightly, giving your crust even more complexity. Just remember to let it sit at room temperature for 30 minutes before rolling to prevent cracking. 🥬
Freezer Prep Guide
For long-term storage, shape the dough into disks and wrap each one individually in plastic wrap, then place them in a freezer bag. These crusts freeze beautifully for up to 3 months.
When ready to use, thaw overnight in the fridge—never at room temperature. I often make extra crusts during pie season and freeze them for quick dessert prep later. 🧊
Reheating Blind-Baked Crusts
If you've pre-baked your crust and need to reheat it before adding filling, place it on a baking sheet and warm at 375°F for 10 minutes. This restores crispness without overcooking.
For filled pies, I recommend reheating the entire assembled pie at 350°F for 15-20 minutes to meld flavors perfectly. The buttermilk base handles reheating beautifully without losing its signature flakiness. ⏰
Reviving Dough After Thawing
If your frozen dough feels dry after thawing, sprinkle 1 teaspoon ice water over the surface and knead gently just until combined. This restores moisture without overworking the gluten.
Let it rest 15 minutes before rolling to prevent tearing. I've revived dough that sat in the freezer for months this way—it always comes back perfectly. 💫
Preventing Soggy Bottoms
When reheating filled pies, always place them on a baking sheet to catch any drips. For extra insurance, brush the pre-baked crust with egg wash before adding filling. The buttermilk crust's natural tenderness makes it slightly more vulnerable to sogginess than standard crusts, so this extra step is worth it.
The result? A crisp bottom and tender top in every slice. 🍰
Make-Ahead Crust Strategy
I recommend preparing two crusts when baking pies—one for the base and one for lattice or crumb topping. Store the extra dough in the freezer for later use in mini pies, pot pies, or hand pies.
The buttermilk flavor actually intensifies during freezing, making these perfect for holiday desserts. Label your freezer bags with dates to track freshness. 🗓️
Nutrition facts
Frequently asked questions
Why does this buttermilk crust taste different from regular pie dough?
The buttermilk adds a subtle tang that enhances the crust's flavor while keeping it tender. Unlike traditional crusts with just water or milk, the acidity in buttermilk creates a more complex taste that pairs beautifully with sweet fillings like apple or pecan. The fat content from butter and buttermilk also creates those signature flaky layers.
Can I make this crust without buttermilk?
Yes! Mix ½ cup milk with 1 tsp white vinegar or lemon juice and let sit for 5 minutes to substitute. The acidity is key for that signature flakiness. For extra richness, you could also use ½ cup plain yogurt thinned with ¼ cup milk. Just remember the texture may be slightly less tender.
How do I prevent my crust from shrinking in the oven?
Chill the dough for at least 2 hours before rolling to firm up the butter. When transferring to the pie dish, avoid pressing down—let it settle naturally. Also, pre-bake the crust with pie weights or dried beans to set its shape before adding filling. The buttermilk helps maintain structure, but proper chilling is still essential.
What's the best way to roll out this dough?
Use a lightly floured surface and keep the dough cold while rolling. Work in stages: roll from the center outward, rotating the dough occasionally. Aim for ⅛-inch thickness for a 12-inch crust. The buttermilk makes the dough slightly stickier than traditional crusts, so extra flour helps prevent tearing. A rolling pin with handles makes this easier!
Can I use this crust for savory dishes too?
This crust works perfectly for savory pies like chicken pot pies or quiche. The buttermilk's tang complements rich fillings beautifully. For extra flavor, brush the pre-baked crust with garlic butter before adding savory fillings. Just reduce the salt in the crust slightly if your filling is already salty.