Oats Free Classic Pie Dough
There is something deeply satisfying about making pie dough from scratch, and this classic 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 just enough to leave those irregular pea- and almond-sized pieces intact — those are the pockets that puff into tender, shattering layers in the oven. Ice water added gradually keeps everything cohesive without overworking the gluten, so the finished crust stays delicate rather than tough. The dough comes together with just five pantry staples — flour, sugar, salt, butter, and water — making it naturally free of grains and additives that can sneak into pre-made crusts and mixes. It chills beautifully in the fridge for up to two days, so you can prep ahead and roll it out when you're ready to bake. Whether you're filling it with fruit, custard, or a savory quiche, this is the foundation that makes every pie worth making.
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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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