Flaky Pie Crust (Traditional American)

A classic buttery, flaky crust perfect for fruit pies, pot pies, and quiches.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for sweetness)
• 1 cup cold unsalted butter, cubed
• 6–8 tablespoons ice water

• 2. Pâte Brisée (French Shortcrust)

  A tender, buttery crust that’s less flaky than American pie dough but perfect for savory tarts and quiches.

  Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water

  • 3. Pâte Sucrée (Sweet Tart Crust)

    A sweet, buttery crust that’s more like a cookie—perfect for fruit tarts and custard pies.

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 1/2 cup powdered sugar
    • 1/2 teaspoon salt
    • 1/2 cup cold unsalted butter, cubed
    • 1 large egg yolk
    • 2 tablespoons cold water or milk

    • 4. Pâte Sablée (Rich, Sandy Cookie Crust)

      A crumbly, tender, buttery crust that melts in your mouth—like a shortbread cookie!

      Ingredients

      • 1 3/4 cups all-purpose flour
      • 1/2 cup powdered sugar
      • 1/2 teaspoon salt
      • 1/2 cup cold unsalted butter, cubed
      • 1 large egg
      • 1/2 teaspoon vanilla extract