Red Meat Allergy Friendly 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 filling shine. The ingredient list is refreshingly short — just flour, salt, sugar, butter, and ice water — which means there's nothing hidden in here to worry about. For anyone managing a red meat allergy, store-bought crusts and pre-made pastry doughs can be a minefield of lard or beef-derived fats, but this recipe keeps things clean with pure unsalted butter from start to finish. The technique is straightforward: work cold butter into the flour until you get those telltale pea-sized crumbles, then bring it together with ice water just until the dough holds. Chilling the dough before rolling is the secret to those beautiful, distinct layers that shatter when you cut into a finished pie. Whether you're filling it with fruit, custard, or a savory quiche, this crust is the reliable, crowd-pleasing foundation your baking 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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