There is something deeply satisfying about making pie dough from scratch, and this classic version delivers that perfectly flaky, buttery crust that store-bought simply cannot match. The ingredient list is refreshingly short — just all-purpose flour, sugar, salt, cold butter, and ice water — which means every component is easy to verify and free from any rye-containing grains or hidden grain blends that can sneak into pre-made pastry products. The real secret here is keeping the butter ice-cold and leaving those pea-sized chunks intact as you work, because that uneven texture is exactly what creates those gorgeous, layered flakes once the crust hits the oven. Tossing in the ice water gradually and stopping the moment the dough holds together keeps the crust tender rather than tough. Resting the dough in the refrigerator for at least an hour lets the gluten relax and the butter firm back up, making it far easier to roll out cleanly. Whether you're filling it with fruit, custard, or a savory mixture, this crust is a reliable foundation that comes together with nothing more than a bowl, a pastry cutter, and a little patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Whisk together the flour, sugar, and salt in a large mixing bowl until evenly combined.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
