Gut Friendly Classic Pie Dough
A truly great pie starts with the crust, and this one delivers the kind of shatteringly flaky, buttery layers that make every slice worth the effort. The technique here is everything — keeping the butter cold and working it in just enough to leave visible pea- and almond-sized pieces is what creates those gorgeous, tender layers once baked. A short rest in the refrigerator lets the gluten relax and the butter firm back up, so the dough rolls out smoothly without shrinking or tearing. Simple, whole ingredients — flour, butter, a little sugar and salt, and ice water — mean you know exactly what's going into your crust, with no mystery additives or preservatives hiding in a store-bought box. Rolling from the center outward and rotating as you go keeps the thickness even and the texture consistent all the way to the edges. Whether you're filling it with something sweet or savory, this is the kind of foundational recipe that makes homemade pie feel genuinely achievable and deeply satisfying.
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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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