Description
This traditional Grandmother’s Pie Crust recipe yields a perfectly flaky, buttery crust that’s the ideal base for any pie. Whether you’re making a sweet dessert pie or a savory one, this crust is sure to elevate your pie to the next level. Passed down through generations, it’s a simple yet foolproof recipe that’s tender, crisp, and delicious.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for sweet pies)
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 6–8 tablespoons ice water (more if needed)
Instructions
- Combine dry ingredients:
- In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
- Cut in the butter:
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. (If using a food processor, pulse the mixture for a few seconds.)
- Add ice water:
- Slowly add the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition.
- Continue adding water until the dough begins to come together. Be careful not to overwork the dough—mix just until it holds together when pinched.
- Form the dough:
- Turn the dough out onto a lightly floured surface.
- Gently knead the dough once or twice to bring it together into a ball.
- Divide the dough in half and flatten each portion into a disc.
- Chill the dough:
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest and firm up. This helps prevent shrinkage while baking.
- Roll out the dough:
- On a lightly floured surface, roll out one disc of dough into a circle large enough to fit your pie dish.
- Carefully transfer the rolled-out dough to your pie dish, gently pressing it into the bottom and up the sides.
- If using for a top crust, repeat the rolling process for the second disc of dough.
- Pre-bake or fill and bake:
- For a pre-baked crust, prick the bottom of the crust with a fork and bake at 375°F (190°C) for 15-20 minutes until golden.
- For a filled pie, add your desired filling and bake according to your pie recipe’s instructions.
Notes
- For a flakier crust, keep the butter and dough as cold as possible. You can even chill your bowl and utensils before starting.
- If your dough is too dry, add a little more water, one tablespoon at a time.
- This crust can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 3 months.
- You can also use this recipe for savory pies like quiches or pot pies.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Baking, Pie, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (if recipe yields 8 servings per pie)
- Calories: 230
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg