Do you have a bowl? Do you have two hands? Do you have 15 minutes? Then YOU CAN MAKE YOUR OWN PIE CRUST! I’m telling you, you’ll never go back to buying store bought pie crust again. This recipe is a game-changer. Please try it yourself before you think you can’t do it. If you serve pie at Thanksgiving this year with the recipe below, I guarantee you’ll get rave reviews. Just about every single person I’ve served a pie to has told me it’s the best crust they’ve ever had.
First, we get all of our ingredients measured!
Then, we add the cubed butter to the flour mixture.
So you’ll just move really fast and start squishing the butter with your fingers!
More squishing until it looks like this!
See how I made a well in the middle of the mixture above? Well that’s where our buttermilk goes!
Grab a fork and mix the buttermilk into the craggly mixture. Mix it until it looks like this. Most of the flour should be wet, but you’ll have some dry flour too. Do your best to get it all wet, but I’ve never really achieved that.
And now we dump onto the counter! It’s kind of a mess. Don’t worry!
Working quickly, pat the dough with your hands into a mound.
Push it together, knead it, fold it, just try to get it together as much as possible.
After a couple minutes, you should end up with something like this:
Make sure not to work it too much. You still want those chunks of butter throughout. Divide the dough into two.
Wrap in plastic and refrigerate for at least an hour or up to overnight! I told you it was easy!!
Printable recipe here
Adapted from Joy The Baker
Makes a double crust pie (in other words, it makes two crusts)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/2 cup plus 1 tablespoon cold buttermilk
- To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. What you’re trying to do is quickly break the butter down into the flour mixture. The butter will be all shapes and sizes. Some will be the size of peas, some will be the size of oats. Don’t mix until the butter is in teeny tiny pieces where you can barely see it. There should be some irregularity.
- Create a well in the mixture (basically a little hole in the middle of the bowl) and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits using the fork. On a lightly floured work surface, dump out the dough mixture. It’s going to look like a mess. It should be moist and shaggy. That’s perfect. Knead the dough until it just comes together. What I mean by knead is push the dough together, keep moving it around so it all starts to stick together in one piece. Once it generally sticks together and you don’t have a bunch of excess dough on the counter, stop. That process should have taken you about a minute. Do not overwork it after this point. Once the dough is all together, you should still see small pieces of butter scattered throughout. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour (or overnight).
- Bake pie according to your particular recipe.
Keep this recipe on file for all of your pie-baking needs. I’ll be sharing some of my favorite pie recipes soon!