Brazil Nut 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. The short ingredient list — flour, salt, sugar, cold butter, and ice water — means there's nothing hidden to worry about, which is a genuine relief when store-bought doughs and pre-made pastries so often include unexpected additives or shared-facility warnings. The key here is keeping that butter ice-cold and working it in just enough to leave pea-sized pieces throughout, which is exactly what creates those irresistible flaky layers once it hits the oven. Resting the dough in the fridge for at least an hour lets the gluten relax and the butter firm back up, making it far easier to roll out cleanly. When you fold and transfer it into the pie dish, the dough handles beautifully — no tearing, no stress. Whether you're filling it with fruit, custard, or something savory, this crust is the kind of reliable, from-scratch foundation that makes homemade pie worth every single step.
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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.
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