Description

Learn how to make a flaky pie crust from scratch with this easy and versatile recipe. Whether you’re making a fruit-filled pie or a savory quiche, this buttery crust is sure to impress!

Ingredients

Dry Ingredients:

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

Wet Ingredients:

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

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Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Blend in Butter: Add the cold, cubed butter and use a pastry cutter or your fingertips to cut it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
Add Ice Water: Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together when pressed.
Chill and Roll: Divide the dough in half, form each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. When ready to use, roll out on a lightly floured surface to fit your pie dish.

Notes

Keep all ingredients cold for a flaky texture.
For extra flavor, substitute half of the butter with chilled shortening.
The dough can be frozen for up to 3 months—thaw overnight in the fridge before using.