Nitrate & Nitrite 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 pastry without any hidden additives to worry about. The real secret here is keeping the butter cold and working it in unevenly, leaving those pea- and almond-sized chunks intact, because that's precisely what creates the tender, layered texture once it hits the oven. Adding the ice water gradually and stopping the moment the dough holds together keeps the crust from turning tough, so patience pays off in a big way. After a rest in the refrigerator, the dough rolls out beautifully and eases into the pie dish without fuss. Whether you're filling it with fruit, custard, or a savory mixture, this crust is a reliable foundation that lets the whole pie shine.
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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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