Simple Pie Crust

Easy recipe for a buttery, flakey, pie crust, used for sweet or savory dishes.

Makes: 1 Crust (9-10 inches)

Prep time:


  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 9 Tablespoons cold, unsalted butter-cut into small cubes
  • 4-5 Tablespoons ice water

  • Knife
  • Measuring cups
  • Measuring spoons
  • Food processor or pastry cutter
  • Small bowls as needed for measured ingredients

  1. Cut butter into ½ inch cubes and place in freeze while you prepare the dry ingredients.
  2. Measure out flour, sugar and salt; place them in the food processor and pulse to combine.
  3. Add half of the diced butter and pulse several times (approximately 6). Add the remaining butter and pulse until the mixture looks like coarse meal with some pea sized pieces.
  4. Add ice water in 1 Tablespoon at a time until the dough just starts to come together.
  5. Empty dough onto parchment paper and form into a ball, place in plastic wrap or between two sheets of parchment paper and press into a disk shape.

  • Refrigerate dough for 30 mins prior use, or up to 2 days.
  • Can be frozen for 3 months. Defrost overnight prior to rolling out.
  • If you do not have a food processor, a pastry cutter or two knives may be used to cut the butter to the right consistency.

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