MSG Free Classic Pie Dough
There is something deeply satisfying about making pie dough from scratch, and this version delivers that perfectly flaky, buttery crust that store-bought simply cannot match. The ingredient list is refreshingly short — just flour, sugar, salt, butter, and ice water — so you know exactly what's going into your pie with zero guesswork. For anyone keeping a close eye on hidden additives, that simplicity is a genuine relief, since packaged crusts and mixes often contain flavor enhancers that are hard to spot on a label. The technique here is all about keeping the butter cold and working it in unevenly, which creates those gorgeous, layered pockets of flakiness once the crust hits the oven. Resting the dough in the fridge is a non-negotiable step that relaxes the gluten and keeps everything tender rather than tough. This recipe makes two disks, so you're set for a double-crust pie or you can freeze one for later — a genuinely useful head start on your next baking project.
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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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