Hazelnut Free Classic Pie Dough
There is something deeply satisfying about making pie dough from scratch, and this classic version delivers the kind of buttery, flaky crust that makes any filling shine. The ingredient list is refreshingly short — just flour, sugar, salt, butter, and ice water — so you never have to second-guess what's in it or worry about hidden nut-based additives that can sneak into store-bought pastry products. The real secret here is keeping everything cold and working the butter in unevenly, leaving those pea- and almond-sized chunks intact, because that's exactly what creates those gorgeous, shatter-crisp layers once baked. Tossing the ice water in gradually and stopping the moment the dough holds together keeps the crust tender rather than tough. After a rest in the fridge, it rolls out beautifully and eases into the pie dish without fuss. Whether you're making a fruit-filled showstopper or a savory quiche, this dough is the kind of reliable foundation that makes you want to bake pies every weekend.
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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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