Citrus Free Classic Pie Dough
Few things in baking feel as satisfying as making pie dough completely from scratch, and this version is as straightforward and reliable as it gets. The method is built around just five pantry staples — flour, sugar, salt, butter, and ice water — so there's nothing hiding in the ingredient list that could cause concern for anyone avoiding citrus in all its forms. What makes this dough genuinely flaky is the technique: keeping the butter cold and leaving it in uneven, pea-sized pieces creates those distinct, tender layers once baked. Working the dough gently and stopping the moment it holds together is the real secret — overworking it leads to toughness, and this recipe walks you through exactly when to stop. After a rest in the refrigerator, it rolls out beautifully and eases into a pie dish without cracking or tearing. Whether you're filling it with something sweet or savory, this is the kind of foundational recipe that makes every pie that follows feel a little more homemade and a lot more special.
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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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