Pie Crust

This homemade pie crust is simple, reliable, and perfectly flaky — made entirely by hand with no special equipment required. Cold butter is gently worked into the flour to create tender layers that bake up golden and crisp, while just enough ice water brings the dough together without making it tough. The result is a buttery, melt-in-your-mouth crust with a delicate texture that holds its shape beautifully whether you’re making a classic apple pie, a rich custard filling, or a savory quiche. It’s an approachable, back-to-basics recipe that proves you don’t need fancy tools to create a bakery-quality crust right in your own kitchen.

Ingredients

• 2 1/2 cup all-purpose flour
• 1/2 tbsp sugar
• 1/2 tsp salt
• 1/2 lb unsalted butter
• 7 tbsp ice water

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined.
2. Add the cold, diced butter to the bowl. Using a fork or your fingertips, work the butter into the flour by pressing and rubbing it together until the mixture resembles coarse crumbs. You should still see some small, pea-sized pieces of butter throughout — this helps create a flaky crust.
3. Sprinkle 7 tablespoons of ice water over the mixture. Gently stir with a fork until the dough begins forming clumps. Test it by pressing a small amount between your fingers. If it holds together, it’s ready. If it’s still too crumbly, add more ice water one teaspoon at a time, mixing lightly after each addition. Be careful not to add too much water or overmix, as this can make the dough tough.
4. Turn the dough out onto a clean surface. Gently press and fold it just enough so it comes together into a ball. The dough should look slightly rough, not smooth. Avoid kneading too much.
5. Divide the dough in half and shape each portion into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour before using.