Pescatarian 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 secret is keeping everything cold — chilled butter cubes and ice water work together to create those irresistible layers that shatter just slightly when you cut into them. Working the butter in until you see pea-sized pieces is the move here; those little chunks are exactly what steam into flaky pockets during baking. The dough comes together with just five pantry staples, nothing fussy or hard to track down. Resting it in the fridge for at least an hour lets the gluten relax, which makes rolling it out smooth and stress-free rather than a wrestling match. This is a completely plant-based crust that fits naturally into a seafood-forward or vegetable-focused menu, making it an ideal base for quiches, savory tarts, or classic fruit pies alike. Once you've made it from scratch, the store-bought version is going to feel like a serious downgrade.
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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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