Lactose Free Classic Pie Dough
Butter is the only dairy in this dough, and since butter contains virtually no lactose, this classic recipe is naturally easy on those who are sensitive to it — no swaps, no substitutions, no compromise on flavor. The technique here is all about keeping that butter ice-cold and working it in until you get a shaggy, crumbly mixture with visible pea- and almond-sized pieces still intact, which is exactly what produces those gorgeous, shattering flaky layers once baked. A slow drizzle of ice water brings everything together just enough — the dough should look rough and slightly dry, which is a good sign you haven't overworked it. Chilling the disks for at least an hour lets the gluten relax and the butter firm back up, making it so much easier to roll out cleanly. The result is a tender, buttery crust that holds its shape beautifully and tastes like it came from a serious bakery. Whether you're filling it with fruit, custard, or a savory quiche, this is the kind of foundational recipe worth committing to memory.
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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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