Nutmeg Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that perfectly flaky, golden, melt-in-your-mouth base that makes every filling shine. The secret is keeping the butter ice-cold and working quickly so those small, visible butter pieces stay intact — they're what create those gorgeous, layered flakes as the crust bakes. With just five simple pantry ingredients, there's nothing hidden in here to worry about, making it a clean and straightforward choice for anyone avoiding warm spices or unexpected additives that sometimes sneak into pre-made crusts. The technique is approachable even for beginner bakers: a pastry cutter or your fingertips, a fork, and a little patience with the chilling step are all you need. Resting the dough in the refrigerator lets the gluten relax, which means rolling it out is smooth and easy rather than a wrestling match. The result is a sturdy yet tender shell that holds its shape beautifully and tastes like pure, rich butter in every single 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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