Paraben Free Classic Pie Dough
Homemade pie dough is one of those foundational kitchen skills that pays off every single time you use it, and this version delivers a beautifully flaky, buttery crust that store-bought simply cannot match. For anyone keeping a close eye on preservatives and synthetic additives, pre-made pastry products can be a minefield of ingredients you'd rather avoid — this recipe sidesteps all of that with just five clean, recognizable pantry staples. The real secret to those gorgeous flaky layers is leaving the butter in uneven, pea- and almond-sized pieces throughout the dough, so when it hits the heat, steam pockets form and lift the crust into something truly special. Working with ice-cold butter and water keeps everything firm and manageable, and the shaggy, slightly rough look of the finished dough is exactly what you're going for — don't be tempted to overwork it. After a rest in the refrigerator, the dough rolls out smoothly and drapes into your pie dish with ease. Whether you're filling it with fruit, custard, or a savory mixture, you're starting from a place of total confidence knowing exactly what went into your crust.
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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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