Chestnut 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 ingredient list is refreshingly short — just flour, salt, sugar, cold butter, and ice water — so there's no guesswork about hidden additives or tree-nut-derived ingredients that can sneak into store-bought pastry doughs. The key is keeping that butter ice-cold and working quickly so those pea-sized butter pieces stay intact; when they hit the oven, they create the steam that gives you those gorgeous, shattering layers. Resting the dough in the fridge for at least an hour lets the gluten relax, which means it rolls out smoothly without springing back or tearing. Folding the dough into quarters before lifting it into the dish is a small trick that makes the whole transfer feel effortless and keeps the crust from stretching thin. Whether you're filling it with fruit, custard, or a savory quiche, this crust is the kind of reliable foundation that earns a permanent spot in your recipe rotation.
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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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