Hazelnut Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers the kind of flaky, golden, rich pastry that makes every filling taste better. Store-bought crusts can be a minefield for anyone avoiding tree nuts, since shared production lines and added flavorings often introduce unwanted ingredients — making a homemade version the smartest move. This recipe keeps things beautifully simple: just flour, salt, sugar, cold butter, and ice water, so you know exactly what's going into your dish. The key is keeping the butter well chilled and working quickly so those small, visible butter pieces survive into the oven, where they steam and create those irresistible flaky layers. A rest in the refrigerator gives the gluten time to relax, which means the dough rolls out smoothly without springing back or tearing. Whether you're making a sweet fruit pie or a savory quiche, this crust is the reliable, nut-free foundation your recipe deserves.
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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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