Shellfish Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that perfectly flaky, golden, melt-in-your-mouth base that makes every filling shine. Five simple pantry staples are all you need — flour, salt, sugar, butter, and ice water — so there's no mystery about what's going into your dish. 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 gorgeous, layered flakes once the crust hits the oven. Resting the dough in the fridge lets the gluten relax, making it far easier to roll out without tearing or shrinking back on you. Whether you're making a classic apple pie, a savory quiche, or a silky custard tart, this crust is the kind of reliable foundation every home baker should have in their back pocket. It's completely free of seafood and shellfish in any form, so you can bake with total confidence for anyone at the table.
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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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