Cashew Free All-Butter Pie Crust
A truly great pie starts with the crust, and this classic all-butter version delivers that perfectly flaky, golden, melt-in-your-mouth base that makes every filling shine. The ingredient list is refreshingly short — just flour, salt, sugar, cold butter, and ice water — so there's no guesswork about what's actually in your pastry. Store-bought crusts can be a minefield of unexpected additives and shared production lines, but making your own puts you completely in control. The key here is keeping that butter ice-cold and working quickly so those small, visible butter pieces survive into the oven, where they steam and create those gorgeous, tender layers. Chilling the dough before rolling is a non-negotiable step that relaxes the gluten and makes the whole process so much easier. Whether you're filling it with fruit, custard, or a savory quiche, this crust is the kind of foundational recipe you'll come back to every single time.
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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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