Legume Free All-Butter Pie Crust
A truly great pie starts with a truly great crust, and this one delivers that shatteringly flaky, golden result that makes every filling taste better. The secret is cold butter and a light hand — those visible pea-sized butter pieces are exactly what you want, because they steam in the oven and create those irresistible flaky layers. With just five pantry staples, there's nothing here to second-guess, and every single ingredient is naturally free from legumes, so no label-reading required. Pre-made crusts and store-bought doughs can be surprisingly tricky territory, often containing soybean oil or other legume-derived fats tucked into the ingredient list — making from scratch the smartest move. The technique is straightforward: work quickly to keep the butter cold, add ice water gradually, and let the dough rest in the fridge so the gluten relaxes and the butter firms back up before rolling. That resting step is what makes the dough easy to handle and gives the finished crust its tender, melt-in-your-mouth texture. Whether you're filling it with fruit, custard, or something savory, this is the foundation your pie 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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