Buttermilk Pie Crust

Buttermilk Pie Crust

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HoneyBeez 0

"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
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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.


  • 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.


  1. 35 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!

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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

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

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...

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 ...

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