A truly flaky, golden pie crust is one of those kitchen achievements that feels almost magical, and this version delivers that buttery, melt-in-your-mouth result with just five simple ingredients. For anyone managing a nickel sensitivity, pie crust can be a surprisingly tricky area — many whole grain flours, nuts, and seeds commonly used in pastry recipes are high in nickel, but this one keeps things clean with all-purpose flour, salt, sugar, unsalted butter, and ice water. The method is straightforward and satisfying: cold butter gets worked into the flour until you hit that perfect coarse-crumb texture, then just enough ice water brings it all together without overworking the dough. Chilling the dough is the secret step that makes rolling it out a dream and keeps those butter pockets intact for serious flakiness in the oven. Whether you're filling it with something sweet or savory, this crust is the kind of reliable foundation that makes every pie worth the effort.
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Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
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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