Homemade Grandma's pie crust ready for filling and baking.

Grandma’s Pie Crust

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Why Make This Recipe

Grandma’s Pie Crust is a classic recipe that stands the test of time. It’s rich, buttery, and just the right amount of flaky. There’s something special about a homemade pie crust that can enhance any pie, whether it’s fresh fruit, creamy custard, or savory fillings. Making your own crust allows you to control the ingredients and ensures freshness. Plus, there’s a certain joy that comes from creating something from scratch. This recipe is straightforward, making it perfect for both beginners and seasoned bakers alike.

How to Make Grandma’s Pie Crust

Ingredients:

  • 2 ½ cups (300 g) all-purpose flour
  • 1 cup (230 g) cold unsalted butter, cut into cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional, for a slightly sweet crust)
  • 6–8 tablespoons ice water

Directions:

  1. Mix dry ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
  2. Cut in butter: Add the cold, cubed butter. Using a pastry cutter or your fingertips, work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
  3. Add ice water: Drizzle in the ice water, starting with 6 tablespoons. Gently toss the mixture with a fork, adding more water a tablespoon at a time until the dough just comes together when pressed between your fingers.
  4. Form dough: Gather the dough into a ball, then divide it in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
  5. Roll out: On a lightly floured surface, roll one disk into a circle about ⅛ inch thick. Fit it into your pie dish, trimming any excess. Repeat for the top crust if making a double-crust pie.
  6. Bake: Follow your specific pie recipe for baking times and temperatures, or blind-bake at 375°F (190°C) for 20–25 minutes until lightly golden if pre-baking the crust.

How to Serve Grandma’s Pie Crust

Grandma’s Pie Crust is versatile and pairs well with many fillings. After baking, you can fill it with your favorite fruit filling like apples, peaches, or berries. For savory options, try filling it with chicken pot pie filling or quiche. Serve your pie warm with a scoop of ice cream or a dollop of whipped cream for desserts, or enjoy it with a side salad or soup for savory recipes.

How to Store Grandma’s Pie Crust

If you have extra crust or want to make it ahead of time, you can store it in the refrigerator wrapped tightly in plastic wrap for up to 2 days. For longer storage, you can freeze the wrapped disk of dough for up to 3 months. When ready to use, simply thaw it in the refrigerator overnight before rolling it out.

Tips to Make Grandma’s Pie Crust

  • Keep your butter cold: Cold butter helps create a flakier crust. You can even chill your mixing bowl and utensils for a few minutes before starting.
  • Don’t overwork the dough: Mixing too much can make the crust tough. Stop as soon as the dough comes together.
  • Use ice water: The ice water helps keep the dough cold and make it easier to work with.

Variation

You can add different flavors to your pie crust by mixing in spices like cinnamon or nutmeg for a sweet pie or herbs for a savory pie. Some people also enjoy using whole wheat flour for added flavor and nutrition.

FAQs

1. Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may differ slightly. Butter typically gives a richer taste.

2. Is it necessary to chill the dough?
Yes, chilling the dough helps the butter solidify again and reduces shrinkage during baking, making for a better texture.

3. Can I use this crust for tarts?
Absolutely! This simple pie crust works well for tarts and other baked goods, offering a lovely flaky texture.

Making Grandma’s Pie Crust is a simple and rewarding process that can elevate any pie. With just a few ingredients and a bit of time, you can create a delicious and flaky crust that will delight your family and friends.

Grandma’s Pie Crust

A rich, buttery pie crust that’s simple to make and perfect for any filling, enhancing both sweet and savory pies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 crusts
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.5 cups 2 ½ cups all-purpose flour
  • 1 cup 1 cup cold unsalted butter, cut into cubes Keep the butter cold for a flakier crust.
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon sugar (optional) For a slightly sweet crust.
  • 6-8 tablespoons 6–8 tablespoons ice water Start with 6 tablespoons and add more as needed.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
  2. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
  3. Drizzle in the ice water, starting with 6 tablespoons. Gently toss the mixture with a fork, adding more water a tablespoon at a time until the dough just comes together when pressed between your fingers.
  4. Gather the dough into a ball, then divide it in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
Rolling and Baking
  1. On a lightly floured surface, roll one disk into a circle about ⅛ inch thick. Fit it into your pie dish, trimming any excess.
  2. Repeat for the top crust if making a double-crust pie.
  3. Follow your specific pie recipe for baking times and temperatures, or blind-bake at 375°F (190°C) for 20–25 minutes until lightly golden if pre-baking the crust.

Notes

Store extra dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days or freeze wrapped for up to 3 months. Thaw in the refrigerator overnight before using.