Pregnancy Friendly Classic Pie Dough

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.6

(15)

There is something deeply satisfying about making pie dough from scratch, and this straightforward recipe delivers a buttery, flaky crust that puts any store-bought version to shame. The short ingredient list — flour, sugar, salt, real unsalted butter, and ice water — means you know exactly what's going into every bite, which matters a lot when you're being more mindful about what you eat. Keeping the butter well chilled and working it in until you see those pea- and almond-sized pieces is the real secret here; that uneven texture is what creates those gorgeous, layered flakes once baked. The dough comes together quickly and then rests in the refrigerator, giving you a natural pause to prep your filling or simply take a break. It makes two disks, so you can use one now and keep the other wrapped in the fridge for up to two days — perfect for when cravings strike again. Whether you're filling it with something sweet or savory, this is the kind of reliable, from-scratch foundation that makes homemade pie feel completely worth the effort.

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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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