Celery Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that perfect flaky, golden base that makes every filling shine. The short ingredient list — flour, salt, sugar, butter, and ice water — keeps things beautifully simple, with no hidden extras to worry about. Working cold butter into the flour by hand or with a pastry cutter is the key move here: those small, visible butter pieces are exactly what create those irresistible flaky layers once the crust hits the oven. The resting time in the refrigerator isn't just a suggestion — it relaxes the dough and makes rolling it out smooth and stress-free. Whether you're going sweet or savory, this crust folds, crimps, and bakes like a dream in a standard 9-inch pie dish. It's the kind of foundational recipe you'll come back to every single time pie season rolls around.
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Learn more →Ingredients
8 servings
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tsp granulated sugar
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
- 3–4 tbsp ice water
Instructions
- 1
Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
- 2
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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