Ginger 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, cold butter, and ice water — means there's nothing hiding in here that could cause a problem, which is a real relief when so many store-bought crusts and pre-made doughs contain unexpected spice blends or flavorings. The key to the flakiness is keeping that butter ice-cold and working quickly so those pea-sized butter pieces stay intact; they're what create those gorgeous, layered pockets as the crust bakes. Resting the dough in the fridge for at least an hour lets the gluten relax, making it far easier to roll out without tearing or shrinking back on you. Once you fold it into the dish and crimp the edges, you've got a crust that looks like it came from a proper bakery. Whether you're filling it with fruit, custard, or a savory quiche, this straightforward recipe gives you a reliable, delicious foundation every single time.
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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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