Breastfeeding Friendly Classic Pie Dough
There is something deeply satisfying about making pie dough from scratch, and this version delivers that perfectly flaky, buttery crust that makes any filling shine. 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 create those gorgeous, layered flakes once baked. With just five simple pantry ingredients, you know exactly what's going into every bite, which matters a lot when you're being mindful about what you eat and share. The recipe makes two disks, so you can wrap one tightly and keep it in the fridge for a couple of days, making it easy to pull together a pie whenever the craving hits without starting from scratch twice. Whether you're filling it with something sweet or savory, this dough is a reliable, wholesome foundation that feels like a small act of care for yourself and everyone at your table.
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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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