Easy All-Butter Pie Crust

On the internet, pie crust recipes are like opinions: Everyone has one, and not all of them are good.

The trick with this all-butter pie crust is that...there’s no trick. It uses ingredients you probably already have on hand, and it comes together in minutes in the food processor. No complex blend of flours or fats, no need to overthink the size of your butter pieces (are they pea-size?!), no fussing. Because it makes enough for two deep-dish crusts, you have plenty to work with (and potentially enough for a few pie scrap cookies, a wonderful bonus). Wrapped tightly with plastic wrap, you can refrigerate this pie dough for a few days, or freeze it for a few months, so it’s ready for last-minute baking adventures that call for a homemade pie crust.

Did we say it tastes great? It does. This pastry is flaky and well-seasoned, a buttery asset to apple pie, berry pies, cream pies, or even a savory pie baked in your favorite pie plate.

If it’s your first time trying to make really flaky pie crust, don’t panic! Just make sure you use ice-cold butter, cold water, and ideally cool flour too. You don’t want to overwork the dough, so tread (pulse) lightly. And you can still make this perfect pie crust if you don’t have a food processor: Just cut the butter in with a pastry cutter. Don’t dust it with too much flour; a little on the work surface and rolling pin will do. From there, follow your pie recipe—and your heart.