Here’s a classic, flaky Grandmother’s Pie Crust recipe—simple, buttery, and perfect for sweet or savory pies. It’s the kind of crust that brings back memories and tastes like home!
🥧 Grandmother’s Classic Pie Crust
Ingredients (for one 9-inch double crust or two single crusts):
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2 ½ cups all-purpose flour
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1 tsp salt
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1 cup (2 sticks) cold unsalted butter, cut into small cubes
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6–8 tbsp ice-cold water
Instructions:
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Mix dry ingredients:
In a large bowl, whisk together flour and salt. -
Cut in butter:
Add cold butter cubes to the flour. Using a pastry cutter, two forks, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. -
Add water:
Drizzle 1 tablespoon of ice water at a time, gently mixing with a fork after each addition. Add just enough water so the dough holds together when pressed but isn’t sticky. -
Form dough:
Divide dough into two equal parts, flatten each into a disk, wrap tightly in plastic wrap, and chill in the fridge for at least 1 hour (or up to 2 days). -
Roll out:
On a floured surface, roll out the dough to fit your pie dish (about 12 inches in diameter for a 9-inch dish). Keep the dough moving to avoid sticking. -
Use as needed:
Fit the bottom crust into the pie dish. Add filling, then top with crust if making a double crust pie. Trim edges and crimp or flute as desired.
✅ Tips:
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Keep everything cold for flaky layers—cold butter and ice water are key!
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Avoid overworking the dough to keep it tender.
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For extra flaky crust, try chilling the rolled dough before baking.
Would you like a shortcut crumb crust, gluten-free, or vegan pie crust recipe?