Nightshade Free Classic Pie Dough
Flaky, buttery pie dough is one of those foundational recipes that opens up an entire world of baking, and this version delivers beautifully with just five simple pantry ingredients. For anyone navigating nightshade restrictions, pie dough is actually one of the easier things to get right — there's nothing hidden here, no spice blends, no tomato-based additives, just flour, sugar, salt, butter, and ice water doing exactly what they're supposed to do. The real secret is keeping that butter cold and working it in unevenly, so you end up with those gorgeous pea- and almond-sized pieces that melt into distinct, paper-thin layers as the dough bakes. Tossing in the ice water gradually and stopping the moment the dough holds together is what keeps the crust tender rather than tough — resist the urge to overwork it. After a rest in the fridge, the dough rolls out smoothly and eases into a pie dish without fuss. This recipe makes enough for a double-crust pie, so you can fill it with whatever sweet or savory combination fits your table.
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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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