Peanut Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that golden, shatteringly flaky result that store-bought dough just can't touch. The secret is keeping everything cold — chilled butter cubes worked into the flour until you see those pea-sized pieces are what create those irresistible flaky layers once baked. Ice water added gradually ensures the dough comes together without becoming tough, so you get a tender, melt-in-your-mouth bite every single time. With just five simple pantry ingredients — flour, salt, sugar, butter, and water — there's nothing hidden here, which makes it a genuinely safe and reliable choice for anyone navigating nut allergies or cross-contamination concerns with pre-made crusts. The dough can rest in the fridge for up to two days, so you can get ahead of your baking without any stress. Whether you're filling it with fruit, custard, or something savory, this crust is the foundation that makes every slice worth celebrating.
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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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