Ginger Free Classic Pie Dough

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.6

(15)

Few things in baking feel as satisfying as making pie dough completely from scratch, and this straightforward recipe proves it doesn't have to be intimidating. The short ingredient list — flour, sugar, salt, butter, and ice water — means there's nothing hiding in the mix, which is a genuine relief when you're navigating a spice sensitivity and scanning every store-bought crust for hidden additives. The real secret here is keeping the butter ice-cold and working it in until you have that shaggy, uneven crumb texture; those irregular butter pockets are exactly what bakes into tender, flaky layers. Resting the dough in the refrigerator for at least an hour lets the gluten relax and the butter firm back up, so rolling it out is smooth and forgiving rather than a wrestling match. Rolling from the center outward and rotating the disk as you go keeps the thickness even and prevents tearing. This recipe makes two disks, so you're set for a double-crust pie or you can freeze one for next time — a genuinely useful head start on your next baking project.

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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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