Why You’ll Love This Recipe
There’s so much to adore about Grandmother’s Pie Crust. Here’s why it’s a must-try:
- Flaky and Tender : The secret technique ensures a buttery, melt-in-your-mouth texture that’s perfect for both sweet and savory pies.
- Simple Ingredients : With just a few pantry staples, you can create a crust that’s better than store-bought.
- Versatile : Use it for fruit pies, custard pies, pot pies, or even tarts—it’s endlessly adaptable.
- No Fancy Tools Needed : All you need is a bowl, a fork, and your hands (or a pastry cutter if you have one).
- Nostalgic Comfort : There’s something heartwarming about recreating a recipe that’s been loved for generations.
Ingredients You’ll Need
The secret to this pie crust lies in its simple yet high-quality ingredients. Here’s what you’ll need:
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 cup unsalted butter (cold, cut into small cubes)
- 6–8 tablespoons ice water
Optional Add-Ins:
- 1 tablespoon sugar (for sweet pies like apple or cherry)
- 1 teaspoon vinegar (optional, helps keep the dough tender)
Step-by-Step Instructions
Ready to make the flakiest, most buttery pie crust you’ve ever tasted? Follow these easy steps:
Step 1: Chill Your Ingredients
Cold ingredients are key to a flaky crust. Make sure your butter and water are chilled before starting. You can even pop your flour in the fridge for 10 minutes if your kitchen is warm.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour and salt (and sugar, if using). This ensures the salt and sugar are evenly distributed throughout the dough.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. These butter pieces are what create those irresistible flaky layers.
Step 4: Add the Ice Water
Sprinkle 1 tablespoon of ice water over the mixture at a time, gently mixing with a fork or your hands after each addition. Stop adding water when the dough begins to come together in a shaggy mass—it should hold together when squeezed but not be overly wet or sticky.
Step 5: Form the Dough
Divide the dough in half (for a double-crust pie) or leave as one piece (for a single-crust pie). Shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough relaxes the gluten and firms up the butter, ensuring a tender crust.
Step 6: Roll Out the Dough
On a lightly floured surface, roll out one disc of dough into a circle about 1/8-inch thick and 2 inches larger than your pie pan. Carefully transfer the dough to the pan, pressing it gently into the edges. Trim any excess dough, leaving a slight overhang for crimping.
Step 7: Blind Bake (Optional)
If your recipe calls for a pre-baked crust (like for cream pies), prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for an additional 5–10 minutes, or until golden brown.
Step 8: Assemble and Bake
Fill your pie crust with your favorite filling, top with a second crust if desired, and bake according to your pie recipe’s instructions. For a shiny, golden finish, brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
