Eggless All-Butter Pie Crust
A truly flaky, golden pie crust doesn't need eggs to be extraordinary — and this all-butter version is proof. The magic here comes entirely from cold butter worked into flour until the mixture looks like rough, pebbly crumbs, creating those irresistible layers as it bakes. Ice water brings it all together just enough to hold, so you're not overworking the dough and losing that tender, melt-in-your-mouth texture. Chilling the dough before rolling is the step that separates a good crust from a great one, giving the butter time to firm back up and the gluten a chance to relax. The result is a buttery, shatteringly crisp shell that works beautifully under fruit fillings, custards, or savory quiches alike. Anyone avoiding eggs will appreciate that this crust is naturally built without them — no substitutions or workarounds needed, just five clean pantry staples doing exactly what they're supposed to do.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!