Gelatin Free All-Butter Pie Crust
A truly great pie starts with the crust, and this one delivers that perfect flaky, golden base that makes every slice worth the effort. Many store-bought and pre-made crusts sneak in unexpected additives, so making your own from scratch means you know exactly what's going in. The magic here is all about cold butter — keeping those cubes well-chilled and working them in just enough to leave pea-sized pieces throughout is what creates those irresistible flaky layers once baked. Ice water added gradually keeps the dough from overworking, so you end up with a tender, melt-in-your-mouth texture rather than something tough and dense. Resting the dough in the refrigerator gives the gluten time to relax, making it far easier to roll out smoothly without tearing. With just five simple pantry staples — flour, salt, sugar, butter, and water — this is as clean and straightforward as a pie crust gets, and it works beautifully as a base for both sweet and savory fillings.
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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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