Lupin Free All-Butter Pie Crust
A truly great pie starts with the crust, and this classic all-butter version delivers that irresistible flaky, golden shell that makes every slice worth the effort. The ingredient list is beautifully short — just flour, salt, sugar, cold butter, and ice water — so there's no guesswork about what's hiding in the mix. For anyone navigating lupin sensitivities, that simplicity is a genuine relief, since lupin flour has quietly crept into a surprising number of commercial pastry products and baking blends. Making it from scratch means you stay in full control of every ingredient that goes into the dish. The technique is straightforward: work the chilled butter into the flour until you get those signature pea-sized crumbles, add ice water gradually, and let the dough rest in the fridge so the butter firms back up and the gluten relaxes. That resting step is what gives you those gorgeous, shattering layers once the crust hits a hot oven. Whether you're filling it with fruit, custard, or a savory quiche, this is the kind of foundational recipe you'll come back to again and again.
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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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