Butter Flaky Pie Crust

Recipe View 5 mins Gather your ingredients, ensuring the butter is thoroughly chilled. (5 minutes)

Recipe View 2 mins In a large mixing bowl, whisk together the flour and salt. (2 minutes)

Recipe View 8 mins Add the chilled, diced butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. (8 minutes)

Recipe View 5 mins Gradually add the ice water, one tablespoon at a time, mixing gently with a spatula or your hands until the dough just comes together. Be careful not to overwork the dough; you may not need all the water. (5 minutes)

Recipe View 5 mins Gently shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 4 hours, or preferably overnight, to allow the gluten to relax. (5 minutes)

Recipe View 10 mins When ready to bake, lightly flour a clean work surface. Place the chilled dough on the floured surface and gently roll it out into an 11-inch circle, rotating the dough and adding more flour as needed to prevent sticking. (10 minutes)

Recipe View 5 mins Carefully roll the dough onto your rolling pin and transfer it to a 9-inch pie dish. Gently press the dough into the bottom and up the sides of the dish. Trim any excess dough with a knife or kitchen shears. (5 minutes)

Recipe View 5 mins Crimp the edges of the crust decoratively using your fingers or a fork. (5 minutes)

Recipe View 0 mins Blind-bake the crust according to your pie recipe's instructions, or fill and bake as directed. (Variable time)

Recipe View 5 mins Let cool slightly before serving. Enjoy the flaky, buttery goodness! (5 minutes)