Flaky, all-butter pastry is the gold standard for pie crust, and this version comes together with just a handful of pantry staples. Cold butter is worked into the flour until you get that perfect mix of coarse crumbs and pea-sized pieces, which is exactly what gives the baked crust its shatter-and-melt texture. A touch of granulated sugar rounds out the dough, and ice water brings it together without ever turning it tough or overworked. Chilling the disk before rolling keeps the butter firm, so when it hits the oven, it steams into distinct, tender layers. Once rolled out and crimped into the dish, it's ready for any sweet or savory filling you have planned. This straightforward, from-scratch method makes it easy to keep on hand for a diet built around skipping added salt.
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Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible throughout.
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