Extra flakey pie crust

August 14, 2017



What makes a pie, a PIE? The crust, of course. From graham cracker, to shortbread, to cream cheese, there are a variety of crust to compliment a pie filling. The all-time, and all-purpose, is the classic all-butter crust. With 6 easy-peasey pantry ingredients, use this classic pie crust for any sweet pie recipe.


Extra flakey pie crust

Yields: Two 9-inch round Pie crusts



2 1/2 cups all purpose flour, sifted

1 tablespoon white sugar

1 teaspoon sea salt

1 cup (2 sticks) unsalted chilled butter, cut into small cubes

Ice water (just enough to bring the pie crust together; I use approx. 1/4 cup)



  • In a medium size bowl combine and whisk together

  • 2 1/2 cups all purpose flour, sifted

  • 1 teaspoon white sugar

  • 1 tablespoon sea salt

  • 'Cut' in 1 cup chilled, cubed butter. Simply put, 'smear' the butter cubes between your finger tips until they become the size of peas.

  • Slowly, one tablespoon at a time, add ice water and use a bowl scrapper to combine the dry ingredients and ice water. Surely, it will form together into a pastry. Wrap in plastic wrap and chill for at least 2 hrs, if not overnight. 

Pro tip: If you choose to use this crust for a savory application, like a quiche, omit sugar.


Happy baking,




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