Pecan Free All-Butter Pie Crust
A truly great pie starts with the crust, and this one delivers that perfect flaky, buttery foundation every single time. Pre-made crusts from the store can be a minefield — many contain unexpected nut-derived oils or are processed on shared lines — so making your own from scratch puts you completely in control. The magic here is all in the technique: keeping the butter ice-cold and working it in just enough to leave those small, visible pieces that melt into flaky layers as the crust bakes. A splash of ice water brings the dough together without overworking it, and that chilling step in the fridge is what gives you that tender, melt-in-your-mouth texture rather than a tough, dense shell. Five simple pantry ingredients — flour, salt, sugar, butter, and water — are all you need, and none of them carry any tree nut risk. Whether you're filling it with fruit, custard, or a savory quiche, this crust is the reliable, crowd-pleasing base 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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