Pecan Free Classic Pie Dough
There is something deeply satisfying about making pie dough completely from scratch, and this version delivers the kind of buttery, shatteringly flaky crust that store-bought simply cannot touch. The technique here is all about keeping things cold and working the butter just enough — those pea-sized and almond-sized butter pieces are the secret to layers that puff and crisp in the oven. A simple combination of flour, sugar, salt, butter, and ice water is all it takes, so there are no hidden additives, no mystery ingredients, and absolutely no tree nuts anywhere near the mixing bowl. That matters more than you might think, since pre-made crusts and baking mixes can sometimes share production lines with nut-containing products. Chilling the dough for at least an hour before rolling lets the gluten relax and the butter firm back up, which makes it far easier to handle and produces a noticeably more tender result. This recipe makes two disks, so you have enough for a double-crust pie or two single-crust shells ready to go in the fridge for up to two days — perfect for getting ahead on holiday baking or a weekend project.
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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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