This classic buttery pie crust is flaky, tender, and perfect for all your favorite sweet or savory pies. With just a few simple ingredients and basic tools, you’ll have a pie dough that rolls out smoothly and bakes up beautifully every time.

Ingredients

1¼ cups (150g) all-purpose flour
2 tsp granulated sugar (optional, for sweet pies)
½ tsp salt
½ cup (115g) cold unsalted butter, diced into ¼-inch cubes
¼ cup ice water, plus more if needed

Instructions

1. Mix the Dry Ingredients

In a large mixing bowl (or food processor), combine the flour, sugar (if using), and salt. Whisk or pulse briefly to combine.

2. Cut in the Butter

Add the cold, diced butter.

By hand: Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
With food processor: Pulse 5–7 times until the mixture forms coarse crumbs, then transfer to a bowl.

3. Add the Water

Sprinkle the ice water over the mixture. Use a spatula to gently mix until moist clumps begin to form. If the dough is too dry, add more water 1 tablespoon at a time. Avoid overmixing.

4. Form the Dough

Using your hands, gently press and pack the dough into a ball, like forming a snowball. Flatten into a disk about ¾ inch thick.

5. Wrap and Chill

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days) before rolling out.

Why You’ll Love This Recipe

Flaky and tender: The perfect texture for any pie
Simple ingredients: Just five pantry staples
Versatile: Great for both sweet and savory recipes
Make-ahead friendly: Dough keeps well in the fridge or freezer
Better than store-bought: No additives, just pure buttery flavor

Tips

Keep everything cold: Cold butter and water are key to a flaky crust.
Don’t overwork the dough: Mix just until combined to avoid a tough crust.
Use a food processor for speed, or make it by hand for more control.
Chill before rolling: This helps prevent shrinkage and tearing.
Flour your surface and rolling pin generously to avoid sticking.

Variations and Substitutions

Make it dairy-free: Substitute butter with vegan butter or shortening.
Whole wheat version: Replace up to ½ cup flour with whole wheat flour.
Add herbs or spices: For savory pies, mix in dried thyme, rosemary, or black pepper.
Add vinegar: A teaspoon of vinegar or vodka can make the crust even flakier.

FAQs

Can I freeze this dough?
Yes! Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before using.

Why is my crust tough?
It’s likely overmixed or too much water was added. Mix gently and use just enough water to bring the dough together.

Do I need sugar in savory pies?
No, it’s optional. Leave it out for quiches or pot pies.

Can I use salted butter?
Yes, just reduce added salt to ¼ tsp.

Serving and Suggestions

Use for fruit pies, quiches, galettes, hand pies, or tarts
Pair with fillings like apple, cherry, pumpkin, pecan, or chicken pot pie
Brush with egg wash before baking for a golden, glossy finish
Serve warm or at room temperature, depending on the recipe