Macadamia Free Classic Pie Dough
There is something deeply satisfying about making pie dough from scratch, and this classic version delivers that perfectly flaky, buttery crust that store-bought simply cannot match. The technique here is all about keeping things cold and working quickly — chilled butter cubes get pressed into the flour until the mixture looks like coarse crumbs with some larger pieces still visible, and those uneven bits are exactly what create those gorgeous, layered flakes once baked. Ice water is added gradually so the dough just barely comes together, staying shaggy rather than smooth, which keeps the crust tender instead of tough. The dough gets divided into two disks and chilled before rolling, meaning you can make it ahead and have it ready whenever your filling is. This recipe is built entirely from pantry staples — flour, sugar, salt, butter, and water — so there is no need to scan labels or worry about unexpected nut additions that sometimes sneak into pre-made pastry products. Whether you are lining a dish for a fruit pie or a savory quiche, this dough rolls out beautifully and handles like a dream.
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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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