Pistachio Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that perfect flaky, golden base that makes every slice worth the effort. The ingredient list is refreshingly short — just flour, salt, sugar, cold butter, and ice water — so there's no guesswork about hidden nut-based fillers or cross-contamination risks that can sneak into store-bought pastry doughs. The key is keeping that butter ice-cold and working it in just enough to leave pea-sized pieces throughout, which is exactly what creates those irresistible flaky layers once it hits the oven. Chilling the dough before rolling is a step worth respecting — it relaxes the gluten and keeps the butter firm so your crust holds its shape beautifully. Rolling from the center outward and folding the dough into quarters before transferring it to the dish makes the whole process feel far less intimidating than it looks. Whether you're filling it with fruit, custard, or a savory quiche, this crust is a reliable, crowd-pleasing foundation 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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