Black Pepper Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that perfect flaky, golden base that makes every filling shine. Black pepper has a sneaky way of turning up in spice blends and even some pre-made pastry doughs, so mixing your own from scratch with just five clean ingredients keeps things completely worry-free. The secret here is cold butter and ice water — keeping everything chilled means those pea-sized butter pockets stay intact, and when they hit the oven they steam and puff into the flakiest layers imaginable. Working the dough gently and resting it in the fridge lets the gluten relax, so rolling it out is smooth and easy rather than a wrestling match. The fold-and-transfer method means you can move the delicate round into your pie dish without tearing, and the crimped edge comes out looking like it belongs in a bakery window. Whether you're filling it with fruit, custard, or a savory quiche, this buttery shell is the foundation that makes the whole thing worth eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 1 tsp granulated sugar
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
- 3–4 tbsp ice water
Instructions
- 1
Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
- 2
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible throughout.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!