- Prep time
- 10 minutes, plus 30 minutes chilling PT10M
- Cook time
- N/A PT0
- 2 pie crusts (9 inches each)
What's the best part of a pie—crust or filling? While this debate isn't likely to be settled anytime soon, this perfectly flaky and super simple recipe just might tip the scales. As an added bonus, you can use it for sweet and savory applications.
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 8 ounces unsalted butter, cold
- 8–10 tablespoons ice water
Combine flour, salt and sugar in a work bowl. Cut in butter with a pastry cutter or fork, making pea-sized pieces. Add ice water and gently mix until the dough just begins to come together. Avoid overworking the dough, as this can cause it to become tough.
Separate dough into 2 equal portions. Wrap each in plastic and refrigerate for 30 minutes before rolling. When chilled, place dough onto a floured work surface and roll out to between ⅛–¼ inch thick.