Red Meat Allergy Friendly Classic Pie Dough
Flaky, buttery, and endlessly versatile, this from-scratch pie dough is the kind of foundation that makes every filling shine brighter. The technique here is all about keeping things cold — chilled butter cubes worked into flour until the mixture looks like coarse crumbs, with some larger pieces still visible, is exactly what builds those gorgeous, shatteringly flaky layers in the oven. Ice water is added gradually and carefully so the dough stays shaggy rather than overworked, which is the real secret to a tender crust that doesn't turn tough. Because this recipe is built entirely from flour, sugar, salt, butter, and water, it's naturally free from red meat and any animal-derived ingredients that can sometimes sneak into store-bought dough through shared processing or unexpected additives. Resting the dough in the refrigerator for at least an hour lets the gluten relax and the butter firm back up, making it far easier to roll out cleanly. Whether you're filling it with fruit, custard, or a savory vegetable mixture, this dough delivers a result that tastes like it took far more effort than it actually did.
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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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