Peanut Free Classic Pie Dough
Few things in baking feel as satisfying as making pie dough completely from scratch, and this classic version delivers a beautifully flaky, buttery crust every single time. The secret is in keeping the butter ice-cold and leaving those pea-sized chunks intact — they're what puff up in the oven and create those gorgeous, layered flakes that store-bought crusts can never quite match. With just five simple pantry ingredients, you know exactly what's going into your dough, which is a real comfort when you're navigating cross-contamination concerns with packaged alternatives. The technique of adding ice water one tablespoon at a time keeps the gluten relaxed and the texture tender rather than tough. Chilling the finished disks is a non-negotiable step that makes the dough easier to roll and helps it hold its shape during baking. This recipe makes enough for a double-crust pie or two single-crust shells, so it's worth making a batch and keeping one disk in the fridge for later in the week.
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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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