Capsaicin Free Classic Pie Dough
Flaky, buttery pie dough is one of those foundational recipes that makes everything else in the kitchen feel possible — from fruit-filled summer pies to savory quiches and galettes. The technique here is all about keeping the butter cold and working it in unevenly, so those irregular pea- and almond-sized pieces melt into distinct, tender layers as the crust bakes. Ice water added gradually keeps the dough from overworking, giving you that perfectly shaggy texture that rolls out beautifully without cracking. For anyone avoiding capsaicin, this recipe is naturally a safe haven — there's nothing here but flour, sugar, salt, butter, and water, so there's zero risk of hidden heat sneaking into your bake. Many store-bought crusts and pre-made doughs can contain surprising spice blends or flavorings, making homemade the smarter and more satisfying choice. Chilling the finished disks lets the gluten relax and the butter firm back up, which is what gives you that clean, crisp edge when it comes out of the oven. Once you have this dough in your repertoire, it's the kind of thing you'll reach for again and again.
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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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