All Butter Pie Crust Recipe

Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated.

Measure ½ cup of water in a cup. Add ice. Stir it around. From that, measure ½ cup of water since the ice has melted a bit. Drizzle the cold water in, 2 tablespoons at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps.

Place the pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using hands, flatten each half into a 1-inch thick disc.

Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.

When rolling out the chilled pie dough discs, use gentle force with the rolling pin. Start from the center of the disc and work the way out in all directions, turning the dough with hands between rolls. Smooth out the edges if there are cracks.

Serve with desired pie filling, and enjoy!