Cinnamon Free Classic Pie Dough
A truly great pie starts with the crust, and this one delivers the kind of shatteringly flaky layers that make every slice worth the effort. The ingredient list is refreshingly short — just flour, sugar, salt, butter, and ice water — so there's no guesswork about what's hiding inside. Keeping the butter cold and working it in unevenly is the real secret here; those irregular pea- and almond-sized pieces melt in the oven and create the lift and texture that store-bought shells simply can't match. The dough rests in the fridge long enough to relax the gluten, which means it rolls out smoothly without snapping back or tearing. For anyone navigating spice sensitivities, this recipe is a clean, straightforward foundation — nothing tucked in that doesn't belong. It makes two disks, so you're set for a double-crust pie or a spare round to freeze for next time.
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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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