Pistachio Free Classic Pie Dough
There is something deeply satisfying about making pie dough from scratch, and this classic version delivers exactly the buttery, flaky crust that every great pie deserves. The method is straightforward — cold butter worked into seasoned flour, brought together with just enough ice water to form a shaggy, workable dough. Those uneven, pea-sized butter pieces are the secret to layers that shatter beautifully when you cut into a finished pie. Chilling the dough before rolling is a small step that makes a big difference, giving the butter time to firm back up and the gluten a chance to relax. The result rolls out smoothly and eases into the pan without tearing or shrinking back on you. With just five pantry staples — flour, sugar, salt, butter, and water — there is nothing here to second-guess, and no hidden ingredients to worry about. Whether you are filling it with fruit, custard, or a savory mixture, this dough is the reliable foundation your recipe has been waiting for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!