Parmesan-Buttermilk Pie Crust Recipe

This savory pie crust is reminiscent of crunchy flakey Parmesan cheese straws. This crust is the perfect base for a summer tomato pie.

Active Time:
30 mins
Chill Time:
2 hrs
Total Time:
4 hrs
1 deep-dish pie crust

This savory pie crust is reminiscent of crunchy flakey Parmesan cheese straws. You will roll your pie dough slightly thicker than a typical pie crust, yielding a sturdier crust to hold up to the rich filling of the tomato pie. Whether using store-bought or homemade pie dough, many pie recipes will instruct you to blind-bake the crust before adding the filling. This extra step will keep the crust from turning soggy as the pie bakes. To blind-bake simply means to bake the empty crust a few minutes before adding the filling. Once you fit the crust into the pie plate, line the crust with a sheet of parchment paper and fill the pie with pie weights or dried beans. Bake the crust according to your specific pie recipe instructions, usually about 20 minutes. Remove the parchment paper and pie weights and bake the crust a few minutes longer. Let the crust cool completely before adding the filling.

Heirloom Tomato Pie Recipe

Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Chelsea Zimmer


  • 2 1/2 cups all purpose flour

  • 3 ounces Parmesan Reggianno cheese, finely shredded (about 1 packed cup)

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 3/4 cup cold unsalted butter, cubed

  • 1/4 cup cold solid vegetable shortening, cubed

  • 6 tablespoons buttermilk


  1. Pulse flour, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until combined. Add butter and shortening. Pulse until butter and shortening are pea size pieces, about 5 times. Drizzle in buttermilk processing until dough begins to just come together. Gather and lightly knead dough into a ball on a large piece of plastic wrap; flatten into disk and wrap tightly. Chill at least 2 hours or up to 2 days.

  2. Preheat oven to 400F. Roll dough on a floured surface into a 15 to 16-inch circle about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate. Trim edges leaving a 1 inch overhang. Fold edges under and crimp. Freeze dough at least 20 minutes.

  3. Line pie crust with parchment paper and fill with pie weights or dried beans. Bake at 400F 20 minutes. Remove parchment and weights and bake until edges are golden and bottom of crust is set, about 8 more minutes. Cool completely about 30 minutes.

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