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Buttermilk Pie Crust


"My mother used this pie crust recipe, and it is the only one I've been able to do successfully. Great flavor and very flaky!"
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15 m servings 317 cals
Original recipe yields 8 servings (1 double pie crust)


  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Whisk the flour and salt together in a bowl. With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas. Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.
  2. Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.


  • Cook's Notes
  • I try to keep the ingredients cold and not handle them too much with my warm hands.
  • After I roll a ball out between parchment paper, I like to stick it in the freezer for a few minutes to chill. It makes it easier for me to peel off the parchment paper.
  • If you are pre-baking your pie crust, prick the bottom and sides thoroughly with a fork, and bake at 475 degrees for 8 to 10 minutes.

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Read all reviews 34
  1. 38 Ratings

Most helpful positive review

this is an excellent recipe that results in a flaky, flavorful crust that is tender, but firm enough to hold together well. i used this for my boston banana cream pie and it was a perfect compl...

Most helpful critical review

I didn't care for this! I followed this recipe exactly and it was the gloppiest, worst mess I've ever made! The crust was terrible. Will never make again!

Most helpful
Most positive
Least positive

this is an excellent recipe that results in a flaky, flavorful crust that is tender, but firm enough to hold together well. i used this for my boston banana cream pie and it was a perfect compl...

Amazing! Never did I think I could bake a crust as flaky and delicious as one you would get in a restaurant. I used the crust for a pot pie recipe. I had some left over and made an apple des...

This made the best crust ever!! I tested a few different crust recipes for Thanksgiving & this one won hands down. It is my new crust for everything.

I followed the recipe exactly as stated. I don't think this is the best pie crust but it's a good one. The oil makes it a little sticky to roll out. I will eliminate this next time. Also wil...

Wonderful Recipe... changed only one thing, instead of using two pie crust I used one deep dish and it turned out GREAT... a Family keeper

I am learning how to make home made pie crust. I made it in the past and did not like how it came out. I came across this recipe. read the reviews and I will admit I was skeptical about using t...

Loved this crust. Made it in my Kitchen Aid Mixer and it turned out fabulous. Easy and quick!

I have never made my own pie crust and decided to make it for my chicken pot pie. The recipe itself was easy. I used 1/2 cup of butter and no shortening because I didnt have it. My crust turned ...

Not surpising considering the ingredients, the flavor of this crust was very reminiscent of biscuits to me. It was very tender, but I should have held back a bit of the buttermilk...the dough ...