Flaky, buttery, and built entirely from scratch, this pie crust comes together with just a handful of pantry staples and cold butter worked into the flour until it's studded with pea-sized pieces. That texture is the secret to the shatter-crisp layers you get once it hits the oven. A quick chill firms up the dough so it rolls out clean and holds its shape as you ease it into the pie dish, and folding it before transferring keeps the edges intact for a neat, crimped border. It's a reliable base for any filling you love, and a solid choice for anyone keeping an eye on added sugar without giving up a proper homemade crust. Whether you're making a fruit pie or a savory tart, this dough gives you full control over what goes into it.
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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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