Desserts
Betty Crocker's buttermilk pie crust delivers the perfect balance of flaky layers and tender crumb—no rolling pin required. This pressed-crust technique transforms simple ingredients into a sturdy foundation for pies, quiches, or savory tarts with minimal effort.
I developed this method after years of testing, ensuring every bite delivers that signature buttery richness without the fuss of traditional rolling.
The secret lies in the buttermilk, which creates a lighter texture while maintaining structure, and the precise mixing technique that prevents tough crusts. With just five ingredients and a few minutes of prep, you'll achieve a crust that holds its shape under fillings while baking to golden perfection.
This method works equally well for sweet apple pies or savory chicken pot pies.
What sets this crust apart is its foolproof pressed method—no rolling, no tears, just a simple press into your pan. The result is a crisp, flaky crust with tender layers that stay intact even when filled with juicy fruit or creamy custard.
The buttermilk also adds a subtle tang that elevates any pie you make.
Once mastered, this crust becomes your go-to for both classic desserts and unexpected savory dishes. Let's get started with the ingredients and step-by-step instructions that make this recipe work every time.
Ingredients for betty crocker buttermilk pie crust
Five simple ingredients transform into Betty Crocker's legendary buttermilk crust—no rolling required.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for even texture |
| Cold Unsalted Butter 🧈 | 1 cup | Cut into small cubes |
| Buttermilk 🥛 | ½ cup | Room temperature preferred |
| Granulated Sugar 🍚 | 2 tbsp | For subtle sweetness |
| Fine Sea Salt 🧂 | ½ tsp | Kosher preferred for balance |
The butter is non-negotiable here—cold cubes create those signature flaky layers. Store-brand butter works fine, but for optimal flavor, Plugrá or Land O'Lakes are reliable choices. The buttermilk should be room temperature when mixed, but not warm—just let it sit for 10 minutes if it's straight from the fridge. Flour matters too: King Arthur or Bob's Red Mill brands yield the best texture, though any all-purpose will suffice. The sugar isn't just for sweetness—it helps tenderize the crust, especially important for savory applications like pot pies.
No buttermilk? Substitute 0.5 cup milk plus 0.5 tbsp vinegar or lemon juice, but let it sit for 5 minutes to curdle. Short on butter? Vegetable shortening works in a pinch, though the flavor won't be as rich. The salt can be omitted if using a pre-salted butter, but Diamond Crystal kosher salt is ideal for even distribution. For a lower-fat version, replace 2 tbsp of butter with 2 tbsp applesauce—the crust will still hold together beautifully. The pressed method means you don't need to worry about overworking the dough, so feel free to handle it as little as possible.
This dough keeps well for up to 2 days wrapped tightly in plastic in the fridge. For longer storage, freeze the dough ball for 3 months—thaw overnight in the fridge before pressing. The pressed crust browns beautifully, but for extra color, brush with egg wash before baking. Once baked, store cooled crusts in an airtight container for 5 days. The buttermilk tang intensifies slightly when reheated, making it perfect for warm quiches or pot pies.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear, this crust comes together in four steps—no food processor, no fussing with ice water. Just cold butter cut into flour until it looks like coarse crumbs, then buttermilk poured in like you’re making pancakes. Honestly, my hands are rarely this clean after baking.
- Buttermilk Magic: That tangy buttermilk? It’s the secret weapon here. It keeps the crust tender without being gummy, and the sugar just melts into caramelized bliss when baked. (Yes, even on a Tuesday night.)
- Double-Duty Crust: Use it for pies, of course, but I’ve also pressed it into a skillet for a buttery, flaky quiche base—no extra work, just different shapes. My daughter picks out the sugar crystals, but still asks for seconds.
- Budget-Friendly Staples: Flour, butter, buttermilk? These are ingredients I already have on hand, and they stretch across multiple recipes. I made two pie crusts last month and still had enough dough for a hand pie—no wasted scraps.
Step-by-step instructions for Betty Crocker buttermilk pie crust recipe
This no-roll crust delivers perfect texture every time—crisp edges, tender interior—with minimal effort.
Prepare the Dough Base
In a large mixing bowl, combine the 2 cups all-purpose flour, 2 tablespoons granulated sugar, and 0.5 teaspoon fine sea salt. Whisk together until evenly distributed—this ensures consistent flavor and texture throughout the crust. The sugar adds subtle sweetness while balancing the tangy buttermilk.
Cut the 1 cup cold unsalted butter into small cubes (about ½-inch pieces) and add them to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is crucial—it creates flaky layers when pressed.
Incorporate the Buttermilk
Pour in the 0.5 cup buttermilk all at once and stir gently with a fork or wooden spoon until just combined. You're looking for a shaggy, damp mixture that holds together when pressed—it should form a rough dough that still feels slightly crumbly. Overmixing develops gluten, which makes the crust tough rather than flaky.
If the mixture appears too dry, add 1-2 teaspoons more buttermilk. If it's too wet, sprinkle in 1 tablespoon more flour. The dough should gather when pressed but not stick to your hands. This balance is key for a proper pressed crust.
Press into the Pan
Transfer the dough to a 9-inch pie dish and press it evenly into the bottom and about 1 inch up the sides. Use your fingertips or the bottom of a measuring cup to create an even, smooth layer—no gaps or thick spots. The crust should be about ¼-inch thick at the base and slightly thicker at the edges to prevent shrinking during baking.
For extra crispness, use a fork to create a simple crisscross pattern on the bottom crust. This adds visual appeal and helps prevent excessive puffing. Press the dough firmly but gently—too much pressure will make it dense, while too little won't create proper layers.
Blind-Bake for Perfect Texture
Preheat your oven to 375°F. Line the pressed crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes to pre-cook the bottom and prevent sogginess. Remove the weights and bake for another 5-7 minutes until the edges begin to turn golden brown and the crust feels firm to the touch.
This partial baking creates a sturdy foundation that holds its shape when filled. The crust should be fully set but not yet browned—it will finish cooking during the main baking of your pie. If any spots look pale, return it to the oven for 1-2 minutes until evenly colored.
Fill and Finish Baking
Remove the crust from the oven and let it cool for 5 minutes. Add your pie filling immediately while the crust is still warm—this helps seal in moisture. Bake according to your filling's instructions, typically at 350°F for 30-45 minutes, until the filling is set and the crust is deep golden brown all over.
For extra shine, brush the baked crust with a light coating of corn syrup or egg wash before serving. The buttermilk base gives this crust a naturally tender crumb while the pressed method eliminates the need for rolling—perfect for busy cooks who still want restaurant-quality results.
Pro Tips For Making Betty Crocker Buttermilk Pie Crust
- Cut Butter in Pulses: Cut the cold unsalted butter into the flour in short bursts—about 5-6 seconds per pulse—until you get pea-sized crumbs. Overworking the dough here turns it greasy instead of flaky, and I learned that the hard way when my first attempt ended up more like pie dough than a tender crust.
- Chill the Buttermilk: Let the buttermilk sit in the fridge for at least 30 minutes before mixing it in. Cold buttermilk keeps the dough from softening too fast, and that means fewer tears when rolling it out. (Yes, even if you’re impatient like me.)
- Skip the Overmixing: Once you add the buttermilk, stir just until the dough comes together—no need to work it into a smooth ball. Overmixing develops gluten, and that leads to a tough crust instead of the light, buttery texture this recipe promises.
- Use a Bench Scraper: When transferring the dough to your pie dish, use a bench scraper to gently press it into the bottom and sides. It’s faster than your fingers, and you’ll get an even, smooth crust without stretching it too thin. (Your future self will thank you.)
Perfect pairings for this recipe
Sweet Pairings
This buttermilk crust shines in classic apple pies—use Granny Smith and Honeycrisp mix for perfect balance. For a Southern twist, try peach cobbler with a lattice top. I also love it with berry galettes, where the crust's tenderness contrasts beautifully with juicy fruit. 🍏
For a decadent dessert, pair with vanilla bean ice cream or caramel sauce. The crust's subtle tang cuts through rich fillings like chocolate cream pie or pecan tart. The pressed method makes it ideal for mini pies in muffin tins—great for potlucks or holiday gatherings.
Savory Applications
Don't limit this crust to sweets—it's perfect for chicken pot pies with creamy herb filling. I often use it for spinach and ricotta quiches, where the buttermilk adds depth. For a hearty appetizer, try mini shepherd's pies with ground beef and mashed potatoes.
The pressed technique holds up beautifully for savory tarts like mushroom and caramelized onion. Brush with garlic butter before baking for extra flavor. It even works for breakfast pastries like sausage and cheese turnovers.
Drink Pairings
For sweet pies, sweet tea with a splash of lemon is my go-to—it enhances the crust's buttery richness. A chilled glass of milk balances fruit-forward desserts perfectly. For a boozy twist, serve with bourbon or peach schnapps drizzled over the pie.
Savory pies pair wonderfully with iced herbal tea (mint or chamomile) or a crisp Sauvignon Blanc. The wine's acidity cuts through the richness of dishes like chicken pot pie. For a non-alcoholic option, try sparkling apple cider with a cinnamon stick.
Toppings That Elevate
Before baking, sprinkle the crust with crushed graham crackers for extra crunch in fruit pies. A pinch of cinnamon sugar adds warmth to apple or peach fillings. For savory dishes, try grated Parmesan or toasted breadcrumbs on top before baking.
After baking, drizzle with honey or maple syrup for a glossy finish. Fresh berries or herbs (like thyme or rosemary) add vibrant color. For a restaurant-worthy touch, add a lace crust** on top of fruit pies before the final bake.
Nutrition facts
Frequently asked questions
Why does this crust use buttermilk instead of regular milk?
The buttermilk adds a subtle tang that enhances flavor and creates a lighter, more tender crumb. It also helps tenderize the crust, making it more forgiving when pressed into pans. For savory dishes, this tang balances rich fillings beautifully.
Can I make this crust ahead of time?
Yes! Shape the dough into a ball, wrap tightly in plastic, and refrigerate for up to 2 days. For longer storage, freeze the dough ball for 3 months. Thaw overnight in the fridge before pressing. This is perfect for busy cooks who want to prep ahead.
What's the best way to prevent a soggy bottom?
Always blind-bake the crust for 15-20 minutes at 375°F before adding filling. Use parchment paper and pie weights to support the shape. For extra insurance, brush the baked crust with a light layer of egg wash before adding filling. This creates a moisture barrier.
Can I substitute butter with something else?
For a lighter version, replace 2 tablespoons of butter with 2 tablespoons applesauce. For a richer flavor, use European-style butter (like Plugrá) with 80% fat content. However, shortening works in a pinch—just expect slightly less flavor and flakiness.
How do I fix a cracked crust after pressing?
Gently press the edges inward to close gaps, then use a fork to create a simple crisscross pattern on the bottom. For larger cracks, sprinkle a little extra flour and press again. The blind-baking step will help set the structure before adding filling.