Soy Free Classic Pie Dough

There is something deeply satisfying about making pie dough from scratch, and this classic version delivers that perfectly flaky, buttery crust that store-bought simply cannot match. The ingredient list is refreshingly short — just flour, sugar, salt, real butter, and ice water — which means there is nothing hidden in here to worry about, and every element earns its place. The real secret is keeping the butter cold and working it in unevenly, leaving those pea- and almond-sized pieces intact so they steam into distinct, tender layers as the crust bakes. Drizzling in ice water gradually and stopping the moment the dough holds together keeps the texture shaggy and light rather than tough and dense. After a rest in the refrigerator, the dough rolls out beautifully and eases into a pie dish without fuss. This recipe makes enough for two disks, so you can refrigerate one for later in the week or use both for a double-crust pie. Whether you are filling it with fruit, custard, or a savory mixture, this is the foundation that makes every slice worth cutting.

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