Fructose Free All-Butter Pie Crust
A truly flaky, golden pie crust is one of those foundational kitchen wins that makes every filling taste better, and this all-butter version delivers exactly that. For anyone managing fructose intolerance, store-bought crusts and pre-made pastry doughs can be a minefield of hidden high-fructose corn syrup, fruit-derived additives, and sweeteners that sneak in where you'd least expect them. This recipe keeps things beautifully simple — just flour, salt, a touch of granulated sugar, real butter, and ice water, so you know exactly what's going into every bite. The key to that shatteringly tender texture is keeping the butter cold and working it in until you still see those pea-sized pieces, which steam during baking and create all those gorgeous, layered flakes. Chilling the dough before rolling is a non-negotiable step that relaxes the gluten and makes the whole process so much easier to handle. Whether you're filling it with a savory quiche or a low-fructose custard, this crust is the reliable, from-scratch base your baking has been waiting for.
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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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