Yeast Free Classic Pie Dough
Flaky, buttery pie dough is one of those foundational kitchen skills that opens up a world of sweet and savory baking — and this version keeps things beautifully simple. Because leavening agents like yeast have no place in a proper pie crust anyway, this recipe is a natural fit for anyone avoiding them, with zero substitutions or workarounds required. The magic here is all about cold butter and restraint: keeping those butter pieces chunky and uneven is exactly what creates those gorgeous, shattering layers once baked. Ice water added gradually ensures the dough comes together without overworking the gluten, which would make it tough instead of tender. A proper chill in the fridge lets the butter firm back up and the dough relax, so it rolls out smoothly and holds its shape in the dish. With just five pantry staples and a little patience, you end up with a crust that tastes like it came from a serious bakery — ready to cradle whatever filling you have in mind.
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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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