Caffeine Free Classic Pie Dough
There is something deeply satisfying about making pie dough from scratch, and this classic version delivers the kind of buttery, flaky crust that store-bought simply cannot match. The technique here is all about keeping things cold — chilled butter cubes are worked into the flour just enough to leave visible, uneven pieces, and those pockets are exactly what puff into delicate layers as the crust bakes. Ice water is added gradually and carefully so the dough stays shaggy rather than overworked, which is the real secret to a tender result. A proper rest in the refrigerator lets the gluten relax and the butter firm back up, making the dough far easier to roll out cleanly. This recipe makes enough for two disks, so you can wrap one tightly and keep it in the fridge for a second pie later in the week. Whether you're going sweet or savory, this is the foundation that makes every filling taste better.
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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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