Gelatin Free Classic Pie Dough
Flaky, buttery pie dough is the foundation of so many beloved bakes, and this classic version delivers exactly the kind of tender, layered crust that makes a homemade pie worth every bite. The ingredient list is refreshingly short — just flour, sugar, salt, butter, and ice water — so there's nothing hidden to worry about, and no store-bought shortcuts that might sneak in unwanted additives. The real secret is keeping the butter cold and working it in unevenly, leaving those pea- and almond-sized pieces intact so they steam into distinct, shatteringly flaky layers as the crust bakes. Tossing in the ice water gradually and stopping the moment the dough holds together keeps the gluten relaxed, which means a crust that's tender rather than tough. Chilling the disks before rolling is a non-negotiable step that makes the dough easier to handle and the final texture noticeably better. Whether you're filling it with fruit, custard, or a savory mixture, this dough rolls out smoothly and eases into the dish without tearing. It's the kind of foundational recipe you'll come back to every single time pie season rolls around.
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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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