A recipe for how to make an easy, homemade all-butter pie crust from scratch. Perfect to use for the crust of your next fruit pie, galette or quiche. This is THE BEST pie crust recipe!
Combine flour and salt in a large bowl and mix well. Add in cold cubed butter and toss to coat in the flour. Press and rub butter cubes between your fingers till you get a shaggy, pebbly texture.
Add in ice water and knead until dough is combined. It’ll still be a bit dry and crumbly, but once you let it rest the flour will hydrate and you’ll have a nice workable dough.
Divide dough in half, shape into two rough disks about 1” thick and wrap tightly with plastic wrap. Let it rest in the refrigerator for at least an hour or freeze for later.
To shape crust, let dough sit at room temp for 5 mins. Roll out on a lightly floured surface. You’re aiming for about 1/8” thick, or untill you have it large enough to fit in your pie pan.
Transfer dough to pie dish. Fold the edges under and get it all crimped, waved or decorated however you like. Before baking, chilling crust in the fridge for 10 – 15 mins before it goes in the oven.
To bake, line crust with parchment and pie weights. Bake at 350°F (180°C) for 25-30 mins. Take out weights after 10-15 minutes to make sure you get the pie fully cooked and golden brown.