This traditional homemade pie crust recipe is made with only butter for a flaky, light, and flavorful crust. It’s perfect for everything from pumpkin and apple pies, to quiche, to chicken pot pie.
1cup(2 sticks) very cold buttercut into small pieces
½cupice water
Instructions
Pie Dough
Sift together flour, salt, and sugar into a large bowl. Use your hands or a pastry blender to smash the cold butter. Each piece should be roughly the size of a pea.
Add the ice water one tablespoon at a time until it is fully incorporated and the dough forms a ball. You may or may not need all of the water. Be careful not to overwork the dough
Assembly
Split the dough in half, wrap lightly in plastic wrap and refrigerate for 30 Minutes.
Remove from refrigerator and roll each ball of dough into a 13" (or larger) flat disc that is ¼" thick. Use flour as necessary to keep dough from sticking to the counter or rolling pin.
Wrap each disc in plastic wrap and return them to the refrigerator to chill for 1 Hour.
Follow pie recipes according to instructions.
Notes
For any additional flavorings, like like herbs, spices, or zest, add them with the dry ingredients in step one.