Easy Flaky Butter Pie Crust
There’s something quietly satisfying about mastering a good pie crust. It’s one of those foundational recipes that, once you get the feel for it, becomes second nature—reliable, versatile, and endlessly rewarding. This particular version strikes that ideal balance: tender, flaky, and buttery, without being fussy.
Whether you’re making a rustic fruit galette or a classic quiche, this crust will hold up beautifully.
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar (optional, adds flavor balance)
- 1 cup (2 sticks) cold unsalted butter, cut into small cube
- ¼ cup ice water, plus more if needed
Steps
- Prepare the Flour Mixture: In a food processor, combine 1 cup of the flour, salt, and sugar. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. This step coats the flour with butter, helping to minimize gluten formation and resulting in a flakier crust.
- Incorporate Remaining Flour: Add the remaining ½ cup of flour to the mixture and pulse briefly until just combined.
- Add Ice Water: With the processor running, slowly add the ice water until the dough begins to clump together. You may need to add a bit more water, one tablespoon at a time, to achieve the desired consistency.
- Form the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling out.
This crust is the kind that quietly impresses—delicate but sturdy, flavorful but never overwhelming. It supports whatever filling you choose without stealing the spotlight.
