A perfectly flaky pie crust is the foundation of any great pie. Using buttermilk in a double pie crust adds tenderness, depth of flavor, and a subtle tang that enhances both sweet and savory fillings. This recipe walks you through creating a flaky, buttery crust that is easy to handle, rolls out beautifully, and bakes to golden perfection.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar (optional, for sweet pies)
- 250 g unsalted butter, cold and cubed
- 6–8 tbsp cold buttermilk
- 1 tbsp apple cider vinegar (optional, for extra tenderness)
Instructions
Step 1: Combine Dry Ingredients
In a large bowl, whisk together flour, salt, and sugar if using. Sugar adds a hint of sweetness to complement fruit pies.
Step 2: Cut in the Butter
Add cold, cubed butter to the flour. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This creates pockets of fat that will make the crust flaky.
Step 3: Add Buttermilk
Drizzle in cold buttermilk a tablespoon at a time, mixing gently with a fork until the dough just comes together. Add apple cider vinegar to enhance tenderness if desired. Avoid overworking the dough to prevent a tough crust.
Step 4: Divide and Chill
Divide the dough into two equal portions, flatten each into a disc, wrap in plastic, and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to roll and contributing to flakiness during baking.
Step 5: Roll Out the Dough
On a lightly floured surface, roll out one disc for the bottom crust and place it in your pie pan. Roll the second disc for the top crust or lattice. Trim any excess dough, leaving a small overhang to crimp edges.
Step 6: Assemble the Pie
Add your desired filling, then cover with the top crust. Crimp edges to seal and cut a few small slits for steam to escape. Brush with a little plant-based milk or egg wash for a golden finish.
Step 7: Bake
Bake according to your pie recipe’s instructions, usually at 190–200°C for 40–50 minutes, until the crust is golden and flaky. If the edges brown too quickly, cover them with foil halfway through baking.
Tips for Flaky Buttermilk Pie Crust
- Keep all ingredients cold, including your bowl and utensils if possible.
- Use a light touch when mixing and rolling out the dough to preserve butter pockets.
- Chill dough between steps to prevent shrinkage and maintain structure.
- For an extra flaky crust, fold the dough gently like a letter before rolling to create layers.
Variations
- Savory Pies: Omit sugar and add fresh herbs for quiches or pot pies.
- Whole Wheat: Substitute ½ cup of flour with whole wheat for a nuttier flavor and slightly denser texture.
- Gluten-Free: Use a gluten-free flour blend and add 1 tsp xanthan gum to help with structure.
A flaky buttermilk double pie crust elevates any pie with its tender, buttery layers and subtle tang. By keeping ingredients cold, handling the dough gently, and allowing proper chilling time, you can achieve a professional-quality crust at home. Whether filled with sweet fruits or savory fillings, this crust provides the perfect balance of texture and flavor, making it a versatile foundation for countless pies you’ll want to make over and over.
