Description

Learn how to make the perfect flaky pie crust from scratch with this easy recipe. This buttery crust is versatile and can be used for sweet or savory pies.

Ingredients

Dry Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar (optional)

Wet Ingredients:

1 cup (2 sticks) unsalted butter, very cold and cut into cubes
6–8 tablespoons ice water

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar if using.
Cut in Butter: Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
Add Water: Gradually add the ice water, starting with 6 tablespoons and adding more a little at a time, mixing just until the dough begins to come together.
Chill and Roll: Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour before using. When ready to use, roll out on a lightly floured surface to fit your pie pan.

Notes

Keep all ingredients as cold as possible to ensure a tender, flaky crust.
The dough can be made up to 3 days ahead or frozen for up to 2 months.