Cashew Free Classic Pie Dough
There is something deeply satisfying about making pie dough from scratch, and this classic version delivers the kind of buttery, shatteringly flaky crust that store-bought simply cannot match. The magic is all in the technique — keeping the butter ice-cold and working it in until you have a mix of crumbs and pea-sized chunks, because those uneven pieces are exactly what puff into tender, layered pastry in the oven. Ice water added gradually keeps everything just barely holding together, giving you a dough that rolls out beautifully without turning tough. The recipe yields two disks, so you have enough for a double-crust pie or two single-crust shells ready to go in the fridge. For anyone navigating tree nut allergies or sensitivities, this dough is wonderfully straightforward — just flour, sugar, salt, butter, and water, with zero hidden nut-based fats or fillers to worry about. It's the kind of foundational recipe you'll reach for every time pie season rolls around.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!