Almond Free Classic Pie Dough

There is something deeply satisfying about making pie dough from scratch, and this classic version delivers the kind of buttery, shatteringly flaky crust that store-bought shells simply cannot match. The ingredient list is refreshingly short — just flour, sugar, salt, butter, and ice water — so you know exactly what's going into your pie with zero guesswork. For anyone navigating nut allergies, pre-made pastry products can be a minefield of shared facilities and ambiguous labeling, but this dough is built entirely from pantry staples that are easy to source and verify. The real secret to those gorgeous flaky layers is keeping the butter cold and working it in unevenly, leaving some pea-sized pieces intact so they steam and puff during baking. A quick rest in the refrigerator lets the gluten relax, which means the dough rolls out smoothly without snapping back or tearing. This recipe makes enough for two disks, so you can refrigerate one for later or use both for a double-crust pie — either way, you're set up for serious baking success.

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