Eggless Classic Pie Dough
Flaky, buttery pie dough is the foundation of so many beloved bakes, and this version proves you don't need eggs to nail it. The magic here comes down to just five pantry staples — flour, sugar, salt, cold butter, and ice water — kept simple and honest. Working the chilled butter into the flour until you see those pea- and almond-sized pieces is the real secret; those uneven chunks melt in the oven and create the distinct, tender layers that make a great crust worth the effort. Ice water added gradually keeps everything cool and prevents the gluten from overdeveloping, so the final result stays delicate rather than tough. The dough comes together into two disks that rest in the fridge, making it easy to prep ahead for a busy baking day. Whether you're filling it with fruit, custard, or a savory quiche, this crust rolls out beautifully and holds its shape without any binding from eggs — because it simply doesn't need them.
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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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