Emulsifier Free All-Butter Pie Crust
Store-bought pie crusts are notorious for sneaking in additives and emulsifiers to extend shelf life and improve texture, which makes them a no-go for anyone keeping a clean ingredient list. This version keeps things beautifully simple — just flour, salt, sugar, cold butter, and ice water, nothing more. The real secret is working those chilled butter cubes in until you still have pea-sized pieces scattered throughout, because that's exactly what creates those irresistible flaky layers once it bakes. Resting the dough in the fridge gives the gluten time to relax, so it rolls out smoothly without springing back or tearing. The result is a rich, golden crust with a buttery flavor that no shortening-based or additive-laden alternative can match. Whether you're filling it with fruit, custard, or a savory quiche, this is the kind of foundation that makes the whole pie worth making from scratch.
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!