Buttery Pie Crust: The perfect choice for a delicious, flaky, buttery flavor to compliment chess pie, sweet potato pie, pumpkin, pecan, or a savory quiche. This one call for a little buttermilk for an extra boost of flavor.
I like baking pies in a glass pie pan so you can keep up with how the bottom is browning. I’ve had several people ask me the best way to achieve a golden, brown crust on the bottom of their pies, and this is my #1 tip. I love being able to check in on the bottom of the crust as it bakes. If your crust is not browning enough, move the pie to a lower rack of your oven. If the bottom is browning faster than you want it to, move it up a notch in your oven. There’s nothing worse than cutting into your special pie and finding out your crust is doughy and floppy! Be sure to bake your pies long enough, and if you don’t have a glass pie pan yet, please try it! I think you’ll be happy with the results.
Take the stress out of pie baking and invest in a glass pie pan so you can keep check on the browning as you bake.
I love the flavor of this butter and buttermilk crust. It’s so delicious paired with buttermilk pie, eggnog chess pie, sweet potato, pecan, pumpkin, chocolate pecan, cranberry pecan, and the list goes on! Sometimes I’ll double this crust recipe for a giant fruit cobbler. See the last slice in the picture? This is my Eggnog Chess Pie. I should’ve made two! It did not last long. Flaky, golden, buttery,… one bite called for another. My favorite part of this pie was the browned filling next to the crust handle.
Some of my favorite pie making tools: A large Blending Fork for creating tender and flaky crust. My JK Adams Solid Wood Rolling Pin. A Dexas Pastry Board for rolling outthe dough, and a glass pie pan for easy, no stress baking. You can find all these items on my “shop” page. There you will find everything I love to use in the kitchen from cute dish towels, to favorite pans, cake decorating tools, gadgets, ingredients, and more.
If you have any baking questions, don’t hesitate to send me a message. Visit my contact page and send me a note. I’ll be happy to hear from you! Happy Baking!
My favorite part of Eggnog Chess Pie: The last bit of filling with the crust handle! No throwing away the crust. You’ll enjoy every last bite.
My Southern Sweet Potato Pie made with Buttery Pie Crust. Make sure to bake you r pies long enough to achieve a golden, brown crust with a filling that has set.
My favorite rolling pin, a solid maple wood J.K. Adams 12″ x 2 3/8″ Gourmet Rolling Pin. See my “shop” page for how to find one.
Enjoy this how-to video for my all butter pie crust. If at any time you have questions about baking, please don’t hesitate to ask me. I’m happy to help. Leave a comment with your question, or email me through my contact page. Thanks for all the nice messages! I love hearing your feedback, and appreciate you taking the time to let me know if you’ve tried my recipes. Thank you all so much!
Buttery Pie Crust
Ingredients
- 1 1/4 c. all purpose flour
- 1/2 tsp. salt
- 1 stick unsalted butter, cold & cubed (1/2 cup)
- 1/4 c. buttermilk (see notes for substitutions)
Instructions
- This is a recipe for a single pie crust. If you need a top crust as well, just double the recipe.
- In a mixing bowl, blend together the flour and salt.
- Add chilled butter cubes to flour mixture, toss with blending fork. Cut the butter into the flour until mixture resembles pea sized crumbles. (This can also be done in a food processor, but I've had better results mixing by hand with a blending fork.)
- Drizzle in the buttermilk, and mix into a ragged dough. Try not to over mix. Gently press together and form into a ball. Wrap in plastic wrap and chill for at least 30 minutes, or overnight.
- On a floured surface, roll dough slightly larger than a standard 9in. pie plate. Transfer to pie plate, flute edges (see video), and refrigerate while you mix the filling (such as for a pecan pie, pumpkin pie, buttermilk or chess pie, etc.)If you are making a cream pie and need to pre bake the crust before filling, chill the fluted pie shell for about 20 minutes, prick the bottom of the pie shell with a fork, and bake in a preheated 400 degree oven for around 20 minutes until browned to your liking. All ovens are different, so keep an eye on it. I've never had to use pie weights, but if that's what you're used to doing, feel free to use them. If an air pocket forms under the crust while baking, just prick with a fork or toothpick and the pocket will deflate. Resume baking. Cool, fill , and enjoy!