Half Baked Harvest · by Tieghan Gerard★ 4.3 (77)
My Favorite Buttermilk Pie Crust
NUTRITION · PER SERVING15M COOK
CAL 72%·PRO 54%
CARBS 110G31% OF CAL
17G FIBER0G ADDED3G INTRINSIC91G OTHER3G TOTAL SUGAR
FAT 105G65% OF CAL
38G SAT67G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, flaky pie crust made with buttermilk and almond flour. A versatile base for sweet or savory pies.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 1/2 cups all-purpose flour, plus more for rolling
- 1/3 cup almond flour
- 1 teaspoon kosher salt
- 1 cup chilled unsalted butter, cut into small cubes
- 1/3 cup cold buttermilk, plus more if needed
At a glance
PER SERVING · TIME 15M
CAL 72%·PRO 54%
CARBS 110G31% OF CAL
17G FIBER0G ADDED3G INTRINSIC91G OTHER3G TOTAL SUGAR
FAT 105G65% OF CAL
38G SAT67G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 934mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 751mg
- Calcium
- 156mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 934MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.