Pie Crust
A simple, flaky all-butter pie crust made from scratch. Perfect for sweet or savory pies, and easy enough for a weekday bake.
- Total time
- 45 min
- Servings
- 8
- Calories
- 320
- Protein
- 4g
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 1 teaspoon salt
- ½ cup ice water
Instructions
- 1
In a large bowl, whisk together the 2.5 cups flour and 1 teaspoon salt. Cut the 1 cup cold butter into small cubes and toss into the flour.
- 2
Using a pastry blender or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces, about 2 minutes.
- 3
Sprinkle 0.5 cup ice water over the mixture, 1 tablespoon at a time, stirring with a fork until the dough just starts to come together. It should be shaggy but hold together when squeezed.
- 4
Turn the dough onto a floured surface and gently knead 2-3 times until it forms a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before rolling.
- 5
On a floured surface, roll the dough into a 12-inch circle, about 1/8-inch thick. Use immediately or keep chilled until ready to fill.
Tools you’ll need
- Large bowl
- Pastry blender or fork
- Rolling pin
- Plastic wrap
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