Barley Free Classic Pie Dough
Few things in baking feel as satisfying as making pie dough from scratch, and this classic version delivers that perfectly flaky, buttery crust that store-bought simply cannot match. The ingredient list is refreshingly short — just all-purpose flour, sugar, salt, cold butter, and ice water — which means there's no hidden grain filler or malt-derived additive to worry about. The real secret is keeping the butter ice-cold and leaving those pea-sized chunks intact as you work, because that uneven texture is exactly what creates those gorgeous, shatter-crisp layers once baked. Drizzling the ice water in gradually and stopping the moment the dough holds together keeps the crust tender rather than tough. After a proper chill in the fridge, the dough rolls out smoothly and eases into the pan without tearing. Whether you're filling it with fruit, custard, or a savory mixture, this crust is the kind of reliable foundation that makes every pie feel like a genuine achievement.
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Learn more →Ingredients
8 servings
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
Instructions
- 1
Whisk together the flour, sugar, and salt in a large mixing bowl until evenly combined.
- 2
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips, pressing each cube flat and breaking it into smaller pieces, until the mixture resembles coarse crumbs with some pea-sized and almond-sized butter pieces still visible throughout — this uneven texture is what creates flaky layers.
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