Honey Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers the kind of flaky, golden layers that make every filling taste better. Five simple pantry staples are all you need — no specialty products, no sweeteners, nothing that doesn't belong. Many store-bought crusts and pre-made doughs sneak in unexpected ingredients, so mixing your own from scratch puts you completely in control of what goes into your pie dish. The key here is keeping the butter ice-cold and working it in just enough to leave those pea-sized pieces intact — that's what creates the tender, shatteringly flaky texture once it bakes. Chilling the dough before rolling is a non-negotiable step that relaxes the gluten and keeps everything easy to handle. Whether you're filling it with fruit, custard, or a savory quiche, this crust is a reliable, crowd-pleasing foundation that never disappoints.
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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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