Eosinophilic Esophagitis Friendly All-Butter Pie Crust
Total time1 hr 15 min
Prep time15 min
Cook time0 min
4.7(28)
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Learn more →Ingredients
8 servings
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp salt
- 1 tsp granulated sugar
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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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