Carrageenan Free All-Butter Pie Crust
Store-bought pie crusts and shortening-based recipes often sneak in additives and stabilizers that can be a real problem for anyone avoiding carrageenan. This from-scratch version keeps things beautifully simple — just flour, salt, sugar, butter, and ice water, so you know exactly what's going into your crust. The real secret is keeping that butter ice-cold and working it in until you still have pea-sized pieces scattered throughout, which is what creates those irresistible flaky layers once it bakes. A short rest in the refrigerator lets the gluten relax and the butter firm back up, making the dough far easier to roll out without tearing. Rolling from the center outward and folding the dough into quarters before transferring it to the dish is a small trick that saves a lot of frustration. The finished crust has that rich, buttery flavor that no pre-made version can really match — golden, tender, and sturdy enough to hold whatever filling you have in mind.
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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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