Gut Friendly All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that perfect flaky, golden foundation every single time. The short ingredient list — just flour, salt, sugar, butter, and ice water — means you know exactly what's going into your food, with no mystery additives or preservatives hiding in a store-bought roll of dough. Keeping the butter ice-cold and working it in until you see those pea-sized pieces is the real secret here; those little butter pockets are what create the tender, layered texture that makes every bite worth it. The gentle touch matters too — overworking the dough is the enemy of flakiness, so the recipe wisely calls for just enough water to bring things together and no more. Chilling the dough before rolling lets the gluten relax and the butter firm back up, which means it handles beautifully and bakes up with a clean, crisp bite rather than a tough or greasy shell. Whether you're filling it sweet or savory, this is the kind of foundational recipe that makes everything else taste better.
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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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