Description

Once you taste this buttermilk pie crust, you’ll never reach for a store-bought one again. Made with just 4 simple ingredients—flour, salt, lard, and buttermilk—this recipe makes two crusts that bake up tender and delicate, yet still deliver that signature flaky texture us Southerners know and love. Perfect for any pie or quiche, it’s the kind of crust that turns every bite into comfort.

Ingredients

Scale

2 Cups Flour
3/4 Cup Lard
1 Teaspoon Salt
8 Tablespoons Cold Buttermilk

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Instructions

In a large bowl, combine the flour, salt, and lard.
Use a pastry cutter to cut the lard into the flour until the mixture looks like small peas.
Add the cold buttermilk to the flour mixture and stir with a spatula until just coming together. It should hold when squeezed but not feel sticky or wet - alternatively, not be dry and crumbly..
Lightly flour your counter and turn the dough out. Bring it together into a ball, then divide in half to make two dough balls—this recipe makes two crusts.
Roll one dough ball into a circle, slightly larger than your pie plate.
Gently lift the dough and place it into the pie plate, pressing it evenly into the bottom and sides.
Trim any overhang, then crimp the edges using your fingers (fold excess under itself, then pinch gently with your thumbs and forefingers to make a fluted edge).
Repeat with the second crust, use it as a top crust, or prepped in a pie plate, wrap and freeze for later.

Notes

Pie Crust Tips

No-bake pies? Fully bake the crust at 375°F for 30–35 minutes with pie weights.
Custard pies or quiches? Skip blind baking—just fill and bake! The sides get flaky, the bottom stays tender.
Only need one crust? Freeze the second in a pie plate—wrap well and store for up to 6 months - the other in a dough ball or already prepped and crimped in a pie plate.
Make ahead? Wrap and refrigerate dough for up to 2 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 crust
Calories: 1163
Sugar: 1.5 g
Sodium: 1189.3 mg
Fat: 78.9 g
Carbohydrates: 96.5 g
Fiber: 3.4 g
Protein: 13.6 g
Cholesterol: 75.6 mg