Recipe by HoneyBeez
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
buttermilk, or as needed
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 complement to the flavor profile. i made only two modifications; i omitted the vegetable oil and i reduced the buttermilk to only 1/4 cup. this is my new standard pie crust.
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!
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 dessert with the rest of the crust. It all turned out so delicious. You will never use another crust recipe after trying this one.
Also, I did this all in my food processor. So EASY!
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 will cut back on the amount of buttermilk. If it's not holding together quite enough a little ice water is all you need. My husband will be the judge tonight. He usually only likes my recipe. We'll see.
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 this recipe, having no experience.
I put the veg. shortening in the refrigerator to get it cold.
I started to use the food processor to mix the ingredients. I would not recommend doing this. It became puree on the bottom of the mixer.
I placed the mixture in a bowl then put it the buttermilk and oil mixing it with a fork as explained in the recipe.
It was easy to put together.
I placed mine in the refrigerator, wrapped in saran wrap over night. It rolled out perfectly!
I pre baked my bottom shell. I made a Blackberry pie. Awesome out come.
I based my top crust with the buttermilk instead of egg..
It was light and flaky and got big smiles on the faces of the people I shared it with..
I would recommend everyone try this recipe. I give it 5 stars. Thank you for sharing.. And thank you all who sent in your reviews..
It helped me make an informed choice, on a pie crust. I am no longer intimidated by making my own. No More store bought crust for me..
I missed out on this for all these years.. Love it!
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This crust is so easy, you don’t even need a mixing bowl!
This basic graham cracker crust that works well for baked and unbaked pies.
Discover the secrets to buttermilk’s success in baking, marinating, and more.