This Homemade Pie Crust features an all-butter pie dough with the rich and tangy flavor of buttermilk. It's flaky, flavorful, and the perfect easy pie crust recipe for both sweet and savory pies!
05To roll, lightly sprinkle a countertop, silicone baking mat, or piece of parchment paper with flour. Place the chilled dough disk in the center and sprinkle with flour or top with a second layer of parchment.
06Use a rolling pin to press the dough out, starting at the 12 o'clock position and moving to the 3 position. Rotate the dough clockwise and repeat until the dough is rolled into about a 12 inch round circle. Either wrap the dough around a rolling pin to transfer to the pie tin or peel off one layer of parchment, flip it into the pie tin, then peel off the second layer of parchment.
07Cut off any excess around the edges and patch any bare spots. Crimp as you like then chill for 15 minutes before blind baking or filling and baking as directed.