Lactose Free All-Butter Pie Crust
Butter is the whole story here, and that's exactly what makes this crust so special. Real, cold, unsalted butter gets worked into the flour until you hit that perfect coarse-crumb texture with visible pea-sized pieces still scattered throughout — those little pockets are what create the flaky, shatteringly tender layers once baked. Since the only fat in this recipe is pure butter, there's no dairy derivative hiding in a shortening blend or store-bought crust to worry about, making it a genuinely clean choice for anyone managing lactose sensitivity. Ice water and a light hand are the other secrets: the dough comes together just enough to hold, then rests in the fridge so the gluten relaxes and the butter stays cold. Rolling it out from the center and folding it into the dish without stretching keeps the structure intact, so you get a crust that holds its shape and crisps up beautifully. Whether you're filling it with fruit, custard, or a savory quiche, this is the kind of from-scratch foundation that makes the whole pie taste like it came from a serious bakery.
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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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