Capsaicin Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that perfect flaky, golden foundation every single time. The secret is keeping everything cold — chilled butter cubes and ice water work together to create those irresistible layers that shatter just slightly when you cut into them. Five simple pantry ingredients are all it takes, and not one of them brings any heat or irritation to the table, making this a genuinely safe base for anyone avoiding capsaicin. Pre-made crusts and store-bought doughs can be surprisingly tricky to vet for hidden spice blends or seasoning additives, so making your own from scratch puts you completely in control. Working the butter in by hand or with a pastry cutter until you see those pea-sized pieces is the move — that's where all the flakiness lives. After a rest in the refrigerator, the dough rolls out beautifully and tucks into a pie dish with ease. Whether you're filling it with something sweet or savory, this crust is the kind of reliable, crowd-pleasing foundation that makes every pie worth the effort.
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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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