There’s nothing quite like a homemade pie crust, especially when it’s a recipe passed down through generations. My grandmother’s pie crust is tender, flaky, and buttery—a perfect base for any sweet or savory pie. Unlike store-bought crusts, this homemade version has a rich, delicate texture that crumbles beautifully with every bite. Whether you’re making a classic apple pie, a hearty chicken pot pie, or a sweet pecan pie, this pie crust will elevate your recipe.
Making the perfect pie crust can seem intimidating, but with a few simple techniques and ingredients, you can achieve a bakery-quality crust at home. Follow this recipe for a golden, flaky crust just like grandma used to make.
Ingredients
For a Single 9-inch Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional, for sweet pies)
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3-5 tablespoons ice water
For a Double 9-inch Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar (optional, for sweet pies)
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6-10 tablespoons ice water
Preparation
Step 1: Prepare Your Ingredients
- Cut the cold butter into small cubes and place it in the refrigerator while preparing the dry ingredients. Cold butter is crucial for achieving a flaky texture.
- Fill a small bowl with ice water and set aside. You’ll add this gradually to the dough.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Step 3: Cut in the Butter
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Step 4: Add Ice Water
- Add one tablespoon of ice water at a time, gently mixing with a fork after each addition.
- Continue adding water until the dough just starts to come together. It should hold when squeezed but not feel overly sticky.
Step 5: Form the Dough
- Gather the dough into a ball, flatten it slightly into a disk, and wrap it in plastic wrap.
- Refrigerate for at least 1 hour (or up to 2 days) to allow the gluten to relax and make rolling easier.
Step 6: Roll Out the Dough
- Lightly flour a clean surface and rolling pin.
- Roll the dough from the center outward, turning it slightly after each roll to maintain an even circle.
- Roll the dough to about 1/8-inch thick and slightly larger than your pie dish.
Step 7: Transfer to Pie Dish
- Carefully lift the dough and place it into a 9-inch pie pan, gently pressing it into the bottom and sides.
- Trim any excess dough, leaving about a 1/2-inch overhang for crimping the edges.
Step 8: Crimp and Chill
- Use your fingers or a fork to crimp the edges for a decorative look.
- Place the crust in the refrigerator for 15-20 minutes before baking to ensure it stays flaky.
Blind Baking (Pre-Baking) for No-Bake Pies
If your recipe requires a fully baked crust (like for a custard or pudding pie), follow these steps:
- Preheat the oven to 375°F (190°C).
- Line the chilled crust with parchment paper and fill it with pie weights, dried beans, or rice.
- Bake for 15 minutes, then remove the weights and parchment paper.
- Continue baking for another 5-10 minutes, or until the crust is golden brown.
Variations
- Extra Flaky Crust: Replace half the butter with cold shortening for an even flakier texture.
- Savory Crust: Omit sugar and add a pinch of black pepper or dried herbs for a flavorful twist in quiche or pot pie.
- Buttermilk Crust: Substitute ice water with cold buttermilk for a tangy depth of flavor.
- Gluten-Free Option: Use gluten-free all-purpose flour and add an extra tablespoon of water if needed.
Cooking Note
- Avoid overworking the dough—this can lead to a tough crust.
- If the dough cracks while rolling, press it back together gently or patch small breaks with extra dough.
- Always use cold butter and ice water to ensure a flaky texture.
Serving Suggestions
- Use this crust for classic apple, pumpkin, or pecan pies.
- Try it for savory pot pies or quiches.
- Serve warm pies with a scoop of vanilla ice cream or fresh whipped cream.
Tips
- Chill everything: Cold ingredients make for a flaky crust.
- Roll gently: Too much pressure can make the crust dense.
- Use a glass or ceramic pie dish for even baking.
- Brush with an egg wash (1 beaten egg + 1 tablespoon water) before baking for a golden, glossy finish.
Prep Time
15 minutes (plus chilling time)
Cooking Time
30-40 minutes (if baking with filling)
Total Time
1 hour 15 minutes (including chilling and baking)
Nutritional Information (Per Serving – 1 slice of crust only)
- Calories: 180
- Protein: 2g
- Sodium: 160mg
FAQs
1. Why does my pie crust shrink in the oven?
Shrinkage occurs when the dough hasn’t been chilled enough or is stretched too much when placed in the pan. To prevent this, refrigerate the crust before baking and avoid stretching it when placing it in the dish.
2. Can I freeze this pie crust?
Yes! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling.
3. What can I use instead of a pastry cutter?
You can use two forks or your hands to cut the butter into the flour. However, work quickly to prevent the butter from melting.
4. Can I make this pie crust with whole wheat flour?
Yes, but whole wheat flour absorbs more liquid, so add an extra tablespoon of ice water as needed.
Conclusion
My grandmother’s pie crust is a treasured family recipe that has been enjoyed for generations. With its flaky, buttery texture and simple ingredients, it’s the perfect base for any pie—whether sweet or savory. By following these steps, you’ll create a crust that rivals any bakery’s and brings warmth and nostalgia to your kitchen. Once you’ve mastered this recipe, you’ll never go back to store-bought crust again. Happy baking
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My Grandmother’s Pie Crust,
- Total Time: 1 hour 15 minutes (including chilling and baking)
Ingredients
For a Single 9-inch Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional, for sweet pies)
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3–5 tablespoons ice water
For a Double 9-inch Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar (optional, for sweet pies)
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–10 tablespoons ice water
Instructions
Step 1: Prepare Your Ingredients
- Cut the cold butter into small cubes and place it in the refrigerator while preparing the dry ingredients. Cold butter is crucial for achieving a flaky texture.
- Fill a small bowl with ice water and set aside. You’ll add this gradually to the dough.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Step 3: Cut in the Butter
- Add the cold, cubed butter to the flour mixture.
- Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Step 4: Add Ice Water
- Add one tablespoon of ice water at a time, gently mixing with a fork after each addition.
- Continue adding water until the dough just starts to come together. It should hold when squeezed but not feel overly sticky.
Step 5: Form the Dough
- Gather the dough into a ball, flatten it slightly into a disk, and wrap it in plastic wrap.
- Refrigerate for at least 1 hour (or up to 2 days) to allow the gluten to relax and make rolling easier.
Step 6: Roll Out the Dough
- Lightly flour a clean surface and rolling pin.
- Roll the dough from the center outward, turning it slightly after each roll to maintain an even circle.
- Roll the dough to about 1/8-inch thick and slightly larger than your pie dish.
Step 7: Transfer to Pie Dish
- Carefully lift the dough and place it into a 9-inch pie pan, gently pressing it into the bottom and sides.
- Trim any excess dough, leaving about a 1/2-inch overhang for crimping the edges.
Step 8: Crimp and Chill
- Use your fingers or a fork to crimp the edges for a decorative look.
- Place the crust in the refrigerator for 15-20 minutes before baking to ensure it stays flaky.
Blind Baking (Pre-Baking) for No-Bake Pies
If your recipe requires a fully baked crust (like for a custard or pudding pie), follow these steps:
- Preheat the oven to 375°F (190°C).
- Line the chilled crust with parchment paper and fill it with pie weights, dried beans, or rice.
- Bake for 15 minutes, then remove the weights and parchment paper.
- Continue baking for another 5-10 minutes, or until the crust is golden brown.
Notes
- Avoid overworking the dough—this can lead to a tough crust.
- If the dough cracks while rolling, press it back together gently or patch small breaks with extra dough.
- Always use cold butter and ice water to ensure a flaky texture.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 30-40 minutes (if baking with filling)
Nutrition
- Calories: 180
- Sodium: 160mg
- Protein: 2g