A perfect pie crust is the foundation of any great pie, and Grandmother’s Pie Crust Recipe is truly a tried-and-true classic. This crust is flaky, buttery, and easy to work with, making it perfect for everything from sweet fruit pies to savory pot pies.

I love this recipe because it’s simple, requires only a handful of ingredients, and delivers the perfect texture every time. Whether you’re a seasoned baker or a beginner, this old-fashioned pie crust will give you the golden, melt-in-your-mouth pastry you’ve been craving.

Let’s dive into how to make Grandmother’s foolproof pie crust from scratch!

Why You’ll Love This Recipe

• Light, flaky, and buttery – The perfect texture for any pie.
• Easy to make – Simple ingredients and clear steps.
• Versatile – Works for sweet or savory pies, tarts, and quiches.
• Freezer-friendly – Make it ahead and store for later use.

Ingredients You’ll Need

(Makes 1 double-crust or 2 single-crust pies | Prep Time: 10 minutes | Chill Time: 30 minutes)

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed (or ½ butter, ½ shortening for extra flakiness)
• 6-8 tablespoons ice water
• 1 teaspoon sugar (optional, for sweet pies)

How to Make Grandmother’s Pie Crust

1. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour and salt (add sugar if making a sweet crust).

2. Cut in the Butter

Using a pastry cutter, two forks, or your hands, cut the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

3. Add Ice Water

Slowly drizzle in the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough holds together when pinched.

4. Form the Dough and Chill

Gather the dough into a ball, divide it in half, and shape each half into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

5. Roll Out the Dough

Lightly flour a clean surface and rolling pin. Roll out one dough disk into a 12-inch circle (for a 9-inch pie pan). Carefully transfer it to a pie dish.

6. Use as Needed

• For a single-crust pie: Trim and flute the edges, then fill and bake as directed.
• For a double-crust pie: Add the filling, roll out the second dough disk, and place it on top. Trim, crimp the edges, and cut small slits for steam to escape.

7. Bake as Needed

Follow your pie recipe’s instructions for baking time and temperature.

My Best Tips for the Perfect Pie Crust

• Keep the butter cold – This ensures the flakiest crust. You can even freeze the butter before cutting it in.
• Don’t overwork the dough – Overmixing makes the crust tough instead of tender.
• Chill before rolling – This makes the dough easier to handle and prevents shrinking.
• Use a pie shield – If the edges brown too quickly, cover them with foil or a pie shield while baking.

What to Use This Pie Crust For

This classic pie crust is perfect for:

• Fruit pies – Apple, cherry, peach, blueberry, or mixed berry.
• Custard pies – Pumpkin, pecan, or chocolate.
• Savory pies – Chicken pot pie, quiche, or meat pies.
• Hand pies – Mini turnovers or tarts.

FAQs

Can I make this pie crust ahead of time?
Yes! Wrap the dough tightly and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the fridge before rolling out.

Why is my dough too dry or crumbly?
Add a little more ice water, one teaspoon at a time, until the dough holds together.

How do I prevent a soggy bottom crust?
For fruit pies, pre-bake the crust (blind baking) for 10-15 minutes before adding the filling. You can also brush the crust with egg wash or melted butter before adding the filling to create a moisture barrier.

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This Grandmother’s Classic Pie Crust is a foolproof recipe that delivers flaky, buttery perfection every time. Whether you’re making a sweet fruit pie or a hearty pot pie, this homemade crust will elevate any recipe and impress your guests.

Give it a try and let me know how it turns out!