Traditional Buttery Pie Crust
A timeless buttery pie crust recipe that delivers a flaky and tender base for all your pie creations, whether sweet or savory.
Prep time: 30 minutesCook time: Serves: 8
Ingredients
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
1 teaspoon salt
1 teaspoon sugar
6 to 8 tablespoons ice water
Instructions
1. In a large bowl, combine flour, salt, and sugar.
2. Add diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Slowly add ice water, a tablespoon at a time, mixing gently until the dough begins to hold together.
4. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling out.
Storage
Wrap the pie crust tightly in plastic wrap and store in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating
Allow the pie crust to thaw in the refrigerator overnight before rolling out and baking as usual.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
