Mustard 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 technique here is all about keeping the butter cold and working it in unevenly — those pea-sized and almond-sized chunks are exactly what create distinct, tender layers once the crust hits the oven. Ice water added gradually keeps everything cohesive without overworking the gluten, so you end up with a dough that rolls out beautifully and holds its shape in the dish. For anyone navigating mustard sensitivities, this recipe is a genuine relief — pre-made pastry and pie shells can harbor surprising additives, and making your own means you know exactly what went into it. The ingredient list is refreshingly short: flour, sugar, salt, butter, and water, nothing more. Chilling the finished disks gives the gluten time to relax, making the dough far easier to roll and far less likely to shrink during baking. Whether you're filling it with fruit, custard, or a savory mixture, this crust is the kind of foundation that makes every pie worth the effort.

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