Butter Flaky Pie Crust
This pie crust recipe made with butter produces a consistent dough that bakes into a crisp and flaky pie crust every time. It's perfect for any single-crust pie.
all-purpose flour
1 ¼
cups
salt
¼
teaspoon
butter, diced and then chilled
½
cup
ice cold water, or as needed
¼
cup
 Gather all ingredients.
  Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.
  Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water.
  Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.
  Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed.
  Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.
  Blind-bake or fill and bake as directed in your pie recipe.
  Enjoy!
