Mushroom Free Classic Pie Dough
Flaky, buttery pie dough is the foundation of so many beloved bakes, and this from-scratch version delivers that perfect tender-yet-crisp crust every single time. The ingredient list is refreshingly short — just flour, sugar, salt, butter, and ice water — so there's zero guesswork about what's actually in your pastry. That matters more than people realize, because store-bought doughs and pre-made crusts can hide all kinds of unexpected additives or be processed alongside ingredients you'd rather avoid. The real secret here is keeping the butter ice-cold and leaving those pea-sized chunks intact as you work the dough; they're what steam up in the oven and create those gorgeous, shattering layers. A proper rest in the refrigerator lets the gluten relax, making the dough far easier to roll out without it snapping back on you. Whether you're filling it with fruit, custard, or a savory mixture, this crust holds its shape beautifully and tastes like something a seasoned baker spent years perfecting.
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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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