Why You’ll Love This Recipe

This homemade pie crust has a rich, delicate texture and is incredibly versatile, making it the perfect base for any pie you want to create. Unlike store-bought crusts, it has a lighter, flakier quality, and with just a few simple ingredients, you can make a crust that rivals any bakery. The dough is easy to handle and yields perfect results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¼ cups all-purpose flour (for a single 9-inch pie crust)
½ teaspoon salt
½ teaspoon sugar (optional for sweet pies)
½ cup (1 stick) unsalted butter, cold and cubed
3–5 tablespoons ice water

Directions

Prepare Ingredients: Cut the butter into small cubes and refrigerate. Fill a small bowl with ice water.
Mix Dry Ingredients: In a large mixing bowl, combine flour, salt, and sugar (if using).
Cut in the Butter: Add cold butter to the flour mixture and use a pastry cutter or fork to combine until the mixture forms coarse crumbs.
Add Ice Water: Slowly add ice water, one tablespoon at a time, until the dough begins to form.
Form the Dough: Gather the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for at least an hour.
Roll the Dough: Roll out on a floured surface to about 1/8-inch thick and large enough for your pie dish.
Transfer to Pie Dish: Carefully place the dough into your pie dish, pressing it into the bottom and sides. Trim excess dough, leaving a ½-inch overhang.
Crimp and Chill: Crimp the edges using your fingers or a fork and refrigerate for 15-20 minutes before baking.

Servings and Timing

Servings: 1 pie crust
Preparation time: 15 minutes
Chilling time: 1 hour
Cooking time: 30-40 minutes (if baked with filling)
Total time: 1 hour 15 minutes

Variations

Extra Flaky Crust: Use half butter and half shortening for a flakier texture.
Buttermilk Crust: Replace ice water with cold buttermilk for a tangy flavor.

Storage/Reheating

Storage: Refrigerate the dough for up to 2 days or freeze it for up to 3 months.
Reheating: If baked, store in an airtight container and reheat in the oven.

FAQs

Can I freeze this pie crust?

Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw before rolling.

How do I prevent shrinkage while baking?

Chill the dough and avoid stretching it when transferring it to the pie pan.

Can I make this crust gluten-free?

Use a gluten-free flour blend and add a bit more ice water if necessary.

Can I use margarine instead of butter?

Butter is recommended for the best flavor and flakiness, but margarine can be used in a pinch.

How do I make sure my pie crust is flaky?

Always use cold ingredients and avoid overworking the dough.

Can I make this crust ahead of time?

Yes, refrigerate the dough for up to 2 days or freeze it for longer storage.

Can I use this crust for savory pies?

Absolutely, just omit the sugar for a more savory flavor.

Why does my dough crack when rolling?

If this happens, gently press it back together or patch it with extra dough.

Can I use a food processor to make this dough?

Yes, pulse the ingredients in a food processor until the mixture resembles coarse crumbs.

How do I make sure the crust isn’t soggy?

If baking without filling, blind bake the crust to ensure it stays crisp.

Conclusion

My Grandmother’s Pie Crust is a simple yet incredibly flavorful recipe that will give your pies a homemade touch. With its tender and flaky texture, it’s perfect for any filling—whether savory or sweet. Once you’ve mastered this recipe, you’ll never want to use store-bought crust again!

Apple Pie

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Author: Julia
Total Time: 1 hour 20 minutes
Yield: 1 pie crust
Diet: Vegetarian

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Description

This Pie Crust recipe creates a buttery, flaky, and tender crust perfect for both sweet and savory pies. Passed down through generations, this homemade crust is easy to make and will elevate any pie, from fruit-filled desserts to comforting savory dishes. It’s the perfect base for all your pie creations!

Ingredients

1 ¼ cups all-purpose flour (for a single 9-inch pie crust)
½ teaspoon salt
½ teaspoon sugar (optional for sweet pies)
½ cup (1 stick) unsalted butter, cold and cubed
3–5 tablespoons ice water

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Instructions

Prepare Ingredients: Cut the butter into small cubes and refrigerate. Fill a small bowl with ice water.
Mix Dry Ingredients: In a large mixing bowl, combine flour, salt, and sugar (if using).
Cut in the Butter: Add cold butter to the flour mixture. Use a pastry cutter or fork to combine until the mixture forms coarse crumbs.
Add Ice Water: Slowly add ice water, one tablespoon at a time, until the dough begins to form.
Form the Dough: Gather the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for at least an hour.
Roll the Dough: Roll out on a floured surface to about 1/8-inch thick and large enough for your pie dish.
Transfer to Pie Dish: Carefully place the dough into your pie dish, pressing it into the bottom and sides. Trim excess dough, leaving a ½-inch overhang.
Crimp and Chill: Crimp the edges using your fingers or a fork and refrigerate for 15-20 minutes before baking.

Notes

Extra Flaky Crust: Use half butter and half shortening for a flakier texture.
Buttermilk Crust: Replace ice water with cold buttermilk for a tangy flavor.

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Category: Pie
Method: Mixing
Cuisine: American