Seed Oil Free All-Butter Pie Crust
Most store-bought pie crusts and shortening-based recipes rely heavily on refined vegetable or seed oils, so making your own from scratch is really the cleanest way to go. This crust skips all of that entirely — just flour, salt, sugar, real unsalted butter, and a splash of ice water. The chilled butter is the secret weapon here: working it in until you still have pea-sized pieces means those little pockets melt in the oven and create the flaky, tender layers that make a homemade crust worth every minute. Keeping everything cold and handling the dough as little as possible gives you that perfect, crumbly-yet-sturdy texture that holds up under any filling. The technique is straightforward enough for a first-timer but delivers results that taste genuinely impressive. Whether you're filling it with fruit, custard, or a savory mixture, this buttery base is the kind of foundation that makes the whole pie shine.
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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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