Pork Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that perfect flaky, golden shell that makes every filling taste better. The secret is keeping the butter ice-cold and working it in just enough to leave those pea-sized pieces intact — they're what create those irresistible, layered flakes as the crust bakes. With just five pantry staples and a little patience, you end up with something that tastes like it came from a serious bakery. Store-bought crusts can be a minefield of mystery fats and additives, so making your own means you know exactly what's going in. The resting time in the fridge isn't just busywork — it relaxes the gluten and keeps the butter firm, which pays off big when you roll it out smooth and even. Whether you're filling it with fruit, custard, or a savory quiche, this crust holds its shape beautifully and crisps up without turning greasy or tough.
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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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