Pescatarian Classic Pie Dough
A great pie starts here, with a buttery, flaky crust that comes together with just five pantry staples. The real secret is keeping everything cold — chilled butter cubes worked in until the mixture looks like coarse crumbs with some larger, almond-sized pieces still intact. Those uneven bits of butter are exactly what steam into delicate, shatteringly flaky layers once the crust hits the oven. The shaggy, slightly dry dough might look unfinished before it goes into the fridge, but that resting time is what brings it all together and makes it easy to roll out cleanly. Whether you're filling it with a silky custard, a heap of fresh fruit, or a savory quiche loaded with vegetables and fish, this dough is the foundation that makes every slice worth cutting into. It's the kind of recipe you'll memorize after making it twice.
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Learn more →Ingredients
8 servings
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
Instructions
- 1
Whisk together the flour, sugar, and salt in a large mixing bowl until evenly combined.
- 2
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips, pressing each cube flat and breaking it into smaller pieces, until the mixture resembles coarse crumbs with some pea-sized and almond-sized butter pieces still visible throughout — this uneven texture is what creates flaky layers.
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