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Flaky and Buttery Pie Crust

Making a tender, flaky, and buttery pie crust at home is super easy. The trick is to use very cold butter and buttermilk.
Prep Time15 mins
Cook Time0 mins
Refrigerate1 hr
Course: Essentials
Cuisine: American
Keyword: buttery pie crust, flaky pie crust
Servings: 2 pie crusts
Author: Tania

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 1 cup (2 standard sticks) VERY cold unsalted butter, cut into small cubes (freeze the butter to keep it extra cold)
  • 1/3 cup cold buttermilk, plus more as needed

Instructions

By Hand

  • In a large bowl, whisk flour, salt, and sugar until well evenly combined.
  • Add the COLD butter cubes (freeze the butter beforehand). Using a pastry blender, cut the butter into smaller pieces and incorporate with the flour until you get pea-size chunks. Work the butter into the flour as fast as you can to prevent the butter from melting or warming up.
  • Add 1/3 cup of cold buttermilk and work the mixture until a dough forms. You may need to add more buttermilk, 1 tablespoon at a time, until a manageable dough forms.
  • Transfer to a clean surface and press until it comes together. Divide the dough in half and form 2 disks. Wrap with plastic wrap and refrigerate for 1-2 hours before using or overnight.

Using the Food Processor

  • In the food processor, pulse flour, salt, and sugar until evenly combined.
  • Add the COLD cubed butter and pulse a few times until a pea-size coarse meal forms.
  • Add 1/3 cup of cold buttermilk. Continue to run the food processor for several seconds or until a dough starts to form. At first, it will look like it it's not coming together, but it will. Don't overdo it.
  • Transfer to a clean surface and press so it all comes together. Divide dough in half and form 2 disks. Wrap with plastic wrap and refrigerate for 1-2 hours before using or overnight.

Notes

  • Special equipment: food processor (if using) or pastry blender.
  • Tip: keep the butter cold by working as fast as you can and avoid touching the dough with your hands. Use a pastry blender or a food processor to handle the butter instead.
  • Make ahead: make the dough 1 day ahead. Wrap with plastic wrap and refrigerate.
  • Freezing: You can freeze it for up to 1 month.