Easy Pie Crust

A simple and reliable recipe for a flaky pie crust using cold butter and minimal handling, perfect for fruit pies and tarts.

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In a large bowl, whisk together flour, salt, and sugar until evenly combined.
Add cold, cubed butter and use a pastry cutter or forks to mix until the mixture resembles coarse crumbs.
Stir vinegar into ice water and gradually add to the flour mixture until it just holds together.
Gather the dough into discs, wrap in plastic, and chill for at least 30 minutes.
Roll out the chilled dough on a floured surface and transfer to a pie plate.
Add your filling and a top crust if desired, crimp the edges, and cut vents.
Bake at 190°C (375°F) for 20 minutes, then lower temperature to 180°C (350°F) for an additional 20-30 minutes.
Allow to cool before slicing.

Using salted butter will add sodium; adjust added salt accordingly. For gluten-free, use a 1:1 blend and add xanthan gum.