Soy Free All-Butter Pie Crust
A truly great pie starts with the crust, and this all-butter version delivers that golden, shatteringly flaky result that store-bought versions can never quite match. Many pre-made pie crusts and shortening-based recipes sneak in soybean oil or partially hydrogenated soy fats, making them a minefield if you're avoiding soy — but this one keeps things beautifully simple with just flour, salt, sugar, butter, and ice water. The secret is keeping that butter ice-cold and working it in just enough to leave visible pea-sized pieces, which steam during baking and create those irresistible flaky layers. Resting the dough in the fridge isn't optional busywork — it relaxes the gluten and firms the butter back up, so your crust rolls out smoothly and holds its shape in the dish. Whether you're filling it with fruit, custard, or a savory quiche, this crust brings a rich, buttery flavor that makes every slice taste like it came from a serious bakery. Once you've made it from scratch, it's genuinely hard to go back.
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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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