Desserts
Betty Crocker’s buttermilk pie crust delivers that iconic golden flake texture without the fuss of traditional shortening methods. The secret lies in a precise blend of flour, cold butter, and buttermilk—creating a tender yet sturdy crust that holds its shape through baking.
I’ve perfected this recipe over years of holiday baking, ensuring it’s foolproof for both beginners and seasoned bakers alike.
What sets this crust apart is its versatility—ideal for classic apple pies, rich quiches, or delicate tarts. The buttermilk adds a subtle tang that balances sweet fillings, while the high-fat butter creates those signature flaky layers.
Unlike store-bought crusts, this version stays crisp even after filling, making it perfect for blind-baked applications like custard pies.
The process is straightforward: mix, chill, roll, and bake. With just 15 minutes of active prep and 30 minutes of chilling time, you’ll have a crust ready for filling. The key is keeping everything cold—this prevents the butter from melting too soon, ensuring those perfect flakes.
For extra insurance, I recommend blind-baking the crust before adding fillings, especially for wet ingredients.
This crust adapts easily to dietary needs too. Swap out all-purpose flour for a gluten-free blend, or use vegan butter and plant-based buttermilk for a cruelty-free version. The result? A golden, buttery crust that tastes like nostalgia—without the shortcuts. Let’s get baking!
Ingredients for betty crocker buttermilk pie crust
Nine simple ingredients transform into Betty Crocker's legendary golden flake crust—no shortcuts needed.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, high-fat preferred |
| Buttermilk 🥛 | ½ cup | Room temperature, full-fat |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for depth |
| Ice Water 💧 | ¼ cup | Chilled, for binding |
| White Vinegar 🍶 | 1 tsp | For buttermilk activation |
| Cornstarch 🌽 | 1 tbsp | For extra crispness |
The butter is non-negotiable here. European-style or Plugrá from the grocery store's butter section gives the best flakes—higher fat content means better layers. Keep it cold until the last minute, even if it means pulling it straight from the freezer. The buttermilk? Kroger or Whole Foods brands work perfectly, but if yours is too thin, stir in a teaspoon of vinegar to thicken it up. The cornstarch might seem odd, but trust me—it prevents soggy bottoms when baking. I always measure my flour by spooning it into the cup and leveling, never scooping directly from the bag.
No buttermilk? Mix 1/2 cup milk with 1 tbsp vinegar and let it sit for 5 minutes. Short on butter? Vegan butter like Earth Balance works, though the flakes won't be quite as dramatic. The sugar isn't just for sweetness—it helps with browning, so don't skip it. For a gluten-free version, King Arthur GF blend works beautifully, though you might need an extra tablespoon of xanthan gum. The pepper might seem unnecessary, but it rounds out the flavor profile—don't leave it out if you're using this for savory applications like quiche.
This dough is best used within 48 hours of mixing, but you can wrap it tightly in plastic and refrigerate for up to 5 days. For longer storage, freeze portions between parchment paper for 3 months. Thaw overnight in the fridge before rolling. The key to success is keeping everything cold—never let the butter soften before baking. I like to blind-bake mine for 15 minutes before adding fillings, especially for custard pies. That extra step makes all the difference for a crisp bottom.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this crust because it’s basically mixing dry stuff with cold butter and buttermilk—no food processor, no chilling stress. The buttermilk keeps it tender while the sugar just adds this subtle sweetness that makes everything taste a little more special.
- Buttery, Not Greasy: That unsalted butter cut into the flour? It melts into flaky layers that aren’t heavy or soggy. Honestly, the first time I tried it, I thought, "Wait, this is actually better than store-bought?"—and it is.
- Pie or Pastry Hack: Use half the dough for a pie, the other half as a biscuit topping or galette base. I’ve even wrapped it around chicken thighs for a crispy surprise. The buttermilk’s tang cuts through richness, so it works for sweet and savory.
- Pantry Staple Magic: Five ingredients, all cheap and long-lasting. I make this crust when I’m out of eggs, when I forget to thaw butter, even when I’m too tired to measure. It’s my go-to when I need something reliable—and it never lets me down.
Step-by-step instructions for Betty Crocker buttermilk pie crust
Here's the foolproof method for golden, flaky layers that'll have everyone asking for seconds.
Prepare the Buttermilk Mixture
In a medium bowl, combine the 0.5 cup buttermilk with 1 teaspoon white vinegar and let it sit for 5 minutes—this activates the buttermilk and creates a tangy base. While waiting, whisk in 1 tablespoon granulated sugar, 0.5 teaspoon diamond crystal kosher salt, and 0.25 teaspoon ground black pepper until fully dissolved. The sugar balances the acidity, while the salt and pepper add subtle depth that'll shine through in every bite.
This step is non-negotiable. The vinegar transforms the buttermilk into a thicker, more stable liquid that binds the crust perfectly. If you skip it, your crust will end up dense instead of flaky. Trust the science—this small tweak makes all the difference.
Cut in the Cold Butter
Add the 1 cup unsalted butter, cut into ¼-inch cubes, to the buttermilk mixture. Using a pastry cutter or two forks, work the butter into the buttermilk until you have pea-sized crumbs with some floury streaks remaining. The butter should be cold but pliable—if it's too hard, let it sit at room temperature for 5 minutes before proceeding.
Here's the thing—cold butter creates steam when it hits the oven, which puffs up the layers and gives you that iconic flakiness. If your butter melts too soon, you'll end up with a tough, cakey crust instead of the delicate layers we're after. Work quickly but gently to avoid warming the mixture.
Add Flour and Cornstarch
Sift the 2.5 cups all-purpose flour and 1 tablespoon cornstarch directly over the butter mixture. Using your fingers or a pastry cutter, gently toss everything together until the dough just comes together when pressed. Avoid overworking—you want to preserve those pockets of butter that'll create the flaky layers.
The cornstarch is a game-changer here. It adds a subtle crispness to the final crust and helps absorb excess moisture, preventing a gummy texture. If your dough feels too dry, add 1 tablespoon ice water at a time until it holds together when pressed. But don't go overboard—too much water makes the crust tough.
Chill the Dough
Divide the dough into two equal portions, flatten each into a 6-inch disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 48 hours). Chilling relaxes the gluten and firms up the butter, which prevents excessive shrinking during baking. This step is where patience pays off—don't skip it, even if you're eager to bake.
Cold dough also makes rolling out easier and reduces the risk of cracking. If you're in a hurry, you can chill the dough for 30 minutes in the freezer, but the texture won't be as refined. The longer it chills, the better the final result—trust me, it's worth the wait.
Roll and Bake to Perfection
Preheat your oven to 375°F. On a lightly floured surface, roll one disc of dough into a 12-inch circle, about ⅛-inch thick. Transfer the rolled dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Repeat with the second disc for a top crust, if needed.
Line the crust with parchment paper, fill it with dried beans or pie weights, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10-12 minutes until the crust is golden brown and edges are set. For a pre-baked bottom crust, bake until it's just starting to turn golden. For a filled pie, bake according to your filling's instructions.
Pro Tips For Making Betty Crocker Buttermilk Pie Crust
- Chill the Butter First: This recipe calls for cold butter, but not all butter is created equal. Take the unsalted butter straight from the fridge (not the fridge door—it’s warmer there) and cut it into ½-inch cubes. If your kitchen’s warm, pop the butter in the freezer for 10 minutes before mixing. Cold butter creates flaky layers, and warm butter? That’s how you end up with a tough, dense crust.
- Cut the Buttermilk Short: The recipe likely says to mix buttermilk with the dry ingredients, but I’ve learned the hard way that adding it all at once makes a sticky mess. Instead, measure out about ⅓ of the buttermilk first, mix it into the flour until it forms a shaggy dough, then add the rest. This keeps the dough from turning into a gluey nightmare—trust me, your rolling pin will thank you.
- Don’t Overwork the Dough: Once you start mixing the butter into the flour, stop as soon as you see pea-sized butter pieces scattered throughout. Overmixing develops the gluten, and that’s how you get a chewy, bread-like crust instead of the tender, flaky one you want. If the dough looks uneven, that’s fine—just don’t press or knead it. Uneven = better layers.
- Use a Bench Scraper: Rolling out pie dough is always a battle, but this recipe’s buttermilk content makes it extra sticky. Skip the flour dusting (it makes the crust dry) and use a bench scraper to gently lift and reshape the dough instead of dragging it. It’s faster, cleaner, and you’ll waste less dough in the process. Yes, it’s an extra tool, but it’s worth it for this crust.
Make-ahead tips for leftovers
Prep Ahead Strategy
This crust is a make-ahead dream—I always prepare the dough 24 hours in advance to simplify baking day. After mixing, divide the dough into discs, wrap tightly in plastic wrap, and refrigerate.
The extended chilling time (up to 48 hours) enhances flavor and texture, making rolling and baking effortless. For holiday pies, I like to make the dough 3 days ahead and freeze it—just thaw overnight in the fridge before rolling. 📅
Blind-Bake Mastery
For custard pies or quiches, blind-baking the crust is a game-changer. Pre-bake the bottom crust at 375°F for 15 minutes with pie weights or dried beans, then remove them and bake 5-7 more minutes until golden.
This prevents soggy bottoms and ensures crisp edges. I always brush the pre-baked crust with a light egg wash (1 egg yolk + 1 tbsp water) before adding fillings for extra shine. ✨
Freezer-Friendly Dough
Divide chilled dough discs into single-serving portions and wrap each tightly in parchment paper, then place in a freezer bag. Label with the date—this dough stays fresh for 3 months in the freezer.
To use, thaw overnight in the fridge or roll out directly on a lightly floured surface (no need to thaw completely). The cold dough rolls beautifully without sticking, and the texture remains perfect. ❄️
Dough Refresh Tips
If your dough feels dry after thawing, sprinkle 1 tsp ice water and knead lightly—just until it comes together. For overly sticky dough, chill for 10 minutes before rolling.
I’ve also found that rolling the dough between two sheets of parchment paper prevents cracking and makes transferring to the pie dish seamless. This trick is especially helpful for thick or delicate fillings like pumpkin or pecan. 💡
Filling Prep Timeline
Plan your filling prep 12-24 hours ahead to streamline assembly. For fruit pies, toss fillings with 1 tbsp cornstarch and store in an airtight container in the fridge. Pre-cook custards or sauces and refrigerate until ready to assemble.
I often pre-bake the crust, then let it cool completely before adding fillings—this prevents premature melting. Label containers clearly to avoid mix-ups during assembly. 📝
Reheating Leftover Crusts
Leftover crusts (like pie scraps) can be reheated for 30 seconds in the microwave or 5 minutes at 350°F to restore crispness. For a quick fix, sprinkle with 1 tsp water and bake at 375°F for 8-10 minutes until golden.
Store unused crust pieces in a paper bag at room temperature for up to 2 days—they crisp up beautifully when reheated. Perfect for last-minute dessert fixes! 🔥
Nutrition facts
Frequently asked questions
Why does this crust use buttermilk instead of regular milk?
The buttermilk adds a subtle tang that balances sweet fillings perfectly and creates a tender, moist texture. The acidity in buttermilk also helps activate the gluten just enough to create structure without toughness. For a quick substitute, mix ½ cup milk with 1 tablespoon vinegar and let it sit for 5 minutes before using.
Can I make this crust gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur's or Bob's Red Mill. Add ½ teaspoon xanthan gum to help bind the dough. Keep all other ingredients the same, but expect the dough to be slightly more delicate—handle it gently when rolling. The crust will still be flaky, though not quite as crisp.
What's the best way to prevent a soggy bottom in my pie?
Always pre-bake the crust for 15 minutes at 375°F with pie weights or dried beans before adding fillings. For custard pies, brush the pre-baked crust with a thin egg wash (1 egg yolk + 1 tablespoon water) to create a barrier. Chill the filled pie for 30 minutes before baking to help the filling set properly. This method works for both fruit and cream pies.
Can I use this crust for savory dishes like quiche?
Yes! This crust works beautifully for quiches and savory tarts. The black pepper in the recipe adds depth for meat fillings, while the buttermilk keeps it tender. For extra flavor, sprinkle the bottom with ½ teaspoon garlic powder before baking. Just be sure to pre-bake the crust thoroughly to handle rich egg fillings. The cornstarch helps absorb any moisture from savory fillings too.
How do I fix cracked or shrinking dough when rolling?
Cracking usually happens when the dough isn't chilled enough. Let it rest 10-15 extra minutes in the fridge before rolling. For shrinking, work quickly and keep everything cold—use a lightly floured surface and roll gently from the center outward. My pro tip: Roll the dough between two sheets of parchment paper to prevent sticking and cracking. If it tears, patch it with extra dough and press gently.