Chicken Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that perfect flaky, golden shell that makes every filling taste better. The ingredient list is beautifully short — just flour, salt, sugar, cold butter, and ice water — so there's nothing hidden to worry about and no animal-derived surprises beyond the dairy. The real secret is keeping that butter ice-cold and leaving some pea-sized pieces intact as you work it in, which is exactly what creates those irresistible flaky layers once the crust hits the oven. Chilling the dough for at least an hour before rolling lets the gluten relax and the butter firm back up, making it far easier to handle and far more tender in the final bake. Rolling from the center outward and folding the dough into quarters before lifting it into the dish means less tearing and a cleaner transfer every time. Whether you're filling it with fruit, custard, or a savory mixture, this crust is the kind of reliable foundation that makes you want to bake pies every weekend.
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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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