Chicken Free Classic Pie Dough
Few things in baking are as satisfying as a homemade pie crust that actually delivers on its flaky, buttery promise. This classic dough comes together with just five pantry staples — flour, sugar, salt, butter, and ice water — so there's nothing mysterious or complicated standing between you and a gorgeous pie. The real secret is keeping the butter cold and leaving those pea-sized chunks intact as you work, because that uneven texture is exactly what creates those irresistible, shatteringly flaky layers once baked. Tossing the water in gradually and stopping the moment the dough holds together prevents overworking, which is the most common reason homemade crusts turn out tough. After a rest in the refrigerator, the dough rolls out beautifully and eases into the dish without tearing or shrinking back. This recipe makes enough for two disks, so you can use one now and keep the other wrapped in the fridge for whenever inspiration strikes later in the week.
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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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