A truly great pie starts with the crust, and this all-butter version delivers that golden, flaky, melt-in-your-mouth base that makes every filling shine. The short ingredient list — just all-purpose flour, salt, sugar, cold butter, and ice water — keeps things beautifully straightforward, with no grains or flours that could cause concern for anyone avoiding rye. Cold butter is the real hero here: working it into the flour until you get those pea-sized pieces is what creates those irresistible flaky layers once baked. The chill time in the refrigerator isn't just a suggestion — it relaxes the dough and keeps the butter cold, which means a more tender, less tough result when you roll it out. Rolling from the center outward and folding the dough into quarters before transferring it to the dish is a small technique that makes the whole process feel surprisingly manageable, even for first-time pie makers. Whether you're filling it with fruit, custard, or a savory mixture, this crust is the kind of reliable foundation you'll come back to every single time.
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Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
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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