Chestnut 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 create those gorgeous, layered flakes once the dough hits the oven. Ice water added gradually keeps everything tender without overdeveloping the gluten, so the finished crust stays crisp and short rather than tough. The recipe makes enough for two disks, which means you can refrigerate one for later or use both for a double-crust pie. For anyone navigating tree nut allergies or sensitivities, this dough is reassuringly straightforward — just flour, sugar, salt, butter, and water, with no hidden fillers or nut-based ingredients to worry about. It works beautifully as a base for sweet or savory fillings, and once you get the hang of the rolling technique, it becomes one of those recipes you'll come back to every single season.

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