A truly great pie starts with a truly great crust, and this one delivers that perfectly flaky, golden base that makes every filling shine. With just five simple pantry ingredients — flour, salt, sugar, butter, and ice water — there's nothing hiding in here that could cause concern for anyone avoiding tree nuts. Store-bought crusts can be a gamble, often processed on shared lines with almond flour or nut-based shortening blends, so making your own is both the safer and more delicious choice. The secret is keeping that butter ice-cold and working it in just enough to leave those pea-sized pieces intact, because that's exactly what creates the tender, layered texture you're after. A short rest in the refrigerator lets the gluten relax and the butter firm back up, so the dough rolls out smoothly without tearing or shrinking in the dish. Whether you're filling it with fruit, custard, or a savory quiche, this crust is the kind of foundation that makes people ask for your recipe.
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Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
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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