What's the best part of a pie—crust or filling? While this debate isn't likely to be settled anytime soon, this perfectly flaky and super simple recipe just might tip the scales. As an added bonus, you can use it for sweet and savory applications.

Preparation

Combine flour, salt, and sugar in a work bowl. Cut in butter with a pastry cutter or fork, making pea-sized pieces. Add ice water and gently mix until the dough just begins to come together. Avoid overworking the dough, as this can cause it to become tough.

Separate dough into 2 equal portions. Wrap each in plastic and refrigerate for 30 minutes before rolling.

When chilled, place a dough ball onto a floured work surface and roll out to between ⅛–¼ inch thick to use for your pie of choice. Repeat with second dough ball to make a top crust or second bottom crust.