Basic Flaky Homemade Pie Crust

This recipe makes enough for a standard double-crust pie.

Serves: 8Prep: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8


  • 2 1⁄2 cups All-Purpose Flour
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 cup cold butter, cut into pieces
  • 1/2-3/4 cup ice cold water


  • Stir together flour, sugar and salt in a mixing bowl.
  • Using a pastry cutter, 2 butter knives or clean hands, cut butter into flour mixture until it resembles coarse crumbs with a few visible pieces of butter about ¼” in size.
  • Add water, a couple of tablespoons at a time, until mixture just comes together when squeezed in the hand.
  • Divide dough in half. Place each half on plastic wrap and press into a round disc. Refrigerate for at least 1 hour before rolling out.
  • Dough can be stored refrigerated for up to 3 days or wrapped well and frozen for up to 2 months.