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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.
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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.