High Fructose Corn Syrup Free All-Butter Pie Crust
Store-bought pie crusts are one of the sneakiest places high fructose corn syrup hides, tucked into ingredient lists alongside a parade of hard-to-pronounce additives. This from-scratch version keeps things beautifully simple — just flour, salt, sugar, real butter, and a splash of ice water. The key to its flaky, golden layers is cold butter worked in until the mixture looks like rough crumbs, with a few pea-sized pieces still visible to create those signature pockets of richness as it bakes. Taking your time with the ice water, adding it one tablespoon at a time, ensures the dough comes together without getting tough or overworked. After a rest in the refrigerator, it rolls out smoothly into a tender, buttery shell that tastes like something your grandmother spent years perfecting. Whether you're filling it with fruit, custard, or a savory quiche, you'll taste the difference that real ingredients make from the very first bite.
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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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