Pregnancy Friendly All-Butter Pie Crust
There is something deeply satisfying about making a pie crust completely from scratch, and this all-butter version delivers a flaky, golden shell that store-bought simply cannot match. During pregnancy, reading labels on pre-made pastry products can feel like a part-time job — hidden additives, preservatives, and ambiguous fats are everywhere. This recipe keeps things beautifully simple: just flour, salt, sugar, unsalted butter, and ice water, so you know exactly what's going into every bite. The key is keeping that butter cold and working quickly, which creates those irresistible flaky layers as the crust bakes. Chilling the dough for at least an hour before rolling lets the gluten relax and the butter firm back up, making it far easier to handle and giving you a more tender result. Whether you're filling it with something sweet or savory, this crust is a reliable, wholesome foundation you can feel good about serving at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!