Brazil Nut Free Classic Pie Dough
There is something deeply satisfying about making pie dough from scratch, and this classic version delivers that perfectly flaky, buttery crust that store-bought simply cannot match. The technique here is all about keeping the butter cold and working it in unevenly — those pea-sized and almond-sized chunks are exactly what you want, because they melt in the oven and create those gorgeous, layered flakes. Ice water added gradually keeps everything coming together without overworking the gluten, so the final crust stays tender rather than tough. Chilling the dough for at least an hour before rolling lets the butter firm back up and makes it far easier to handle. With just five pantry staples — flour, sugar, salt, butter, and water — there are no hidden additives, no shared-facility concerns, and no mystery ingredients to second-guess. This recipe makes enough for two single-crust pies or one double-crust, so it's worth having both disks ready in the fridge for whatever filling you're dreaming up.
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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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