Experience the charm of a timeless Grandma Pie creation with this Easy Pie Crust. This recipe delivers a buttery, flaky crust that promises the perfect balance of crisp and tender in every bite. Ideal for sweet or savory fillings, it brings effortless homemade elegance to any occasion without sacrificing flavor. Enjoy a true taste of nostalgia.
I’ve always loved making Grandma’s Pie Crust since I was a kid and it’s been passed down through generations in my family. This recipe uses 2 1/2 cups all purpose flour, 1 tsp salt, and 1 tsp sugar mixed with 1 cup cold unsalted butter cut into small cubes.
I add 6 to 8 tbsp ice water slowly until the dough just comes together. The result is an incredibly flaky and buttery crust that serves as the base for many sweet pies.
Its a nutrient rich base, with flour and butter combining to give you a good amount of energy while keeping the flavor intense and comforting. I find that making pie crust like the old days is not only simple but also fun and satisfying.
All the techniques I learned from my Grandma make this pie dough recipe as reliable as it is delicious. Enjoy baking and making memories with this homemade pie crust.
Why I Like this Recipe
I love that this recipe is simple enough to follow even when I’m tired, yet it still makes a pie crust that’s amazingly flaky and buttery, just like the one my Grandma used to make. I also appreciate that it gives me a little room to experiment with different fillings once I’ve got the basic crust down, which means my pies can have a personal touch. Another reason I like it is that it doesn’t demand a ton of fancy ingredients or special equipment, so I can whip it up without a lot of hassle. Finally, I really enjoy how working with cold butter and ice water makes me feel like I’m actually investing time and care into something handmade, even if it gets a bit messy sometimes.
Ingredients
- Flour gives carbohydrates for energy and forms the dough base in a comfy, reliable way.
- Salt enhances and balances flavors while subtly upping the doughs taste.
- Sugar adds a mild sweetness that cuts through the savory richness of butter.
- Butter provides fat for flakiness and a rich, indulgent flavor that melts beautifully.
- Ice water helps bind ingredients slowly, ensuring the dough comes together just right.
Ingredient Quantities
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold unsalted butter, cut into small cubes
- 6-8 tbsp ice water (add slowly until the dough just comes together)
How to Make this
1. In a large bowl, mix together 2 1/2 cups of flour, 1 tsp of salt, and 1 tsp of sugar.
2. Add in the cold unsalted butter that’s cut into small cubes. Use a pastry cutter or even your fingers to work the butter into the flour until the mixture looks like coarse crumbs.
3. Gradually add 6 tbsp of ice water into the mix while stirring gently. If the dough still seems dry, add more water one tablespoon at a time until the dough just comes together.
4. Don’t overmix the dough or it’ll lose its flaky texture, so stir just enough to bind it together.
5. Once combined, form the dough into a round disc, wrap it in plastic wrap, and chill it in the fridge for at least an hour.
6. After chilling, sprinkle some flour on your surface and roll out the dough to about 1/8 inch thick.
7. Carefully lift the rolled dough and put it into your pie pan. Gently press it in so it covers the pan evenly.
8. Trim off any excess dough from the edges with a knife, keeping the edges neat.
9. If the recipe calls for a blind bake, poke some holes in the bottom with a fork, cover it with foil, and fill with pie weights before baking at 375°F for about 15 minutes.
10. If you’re adding a filling right away, just follow the instructions for your pie filling and bake accordingly. Enjoy your buttery, flaky crust the way Grandma made it!
Equipment Needed
1. Large bowl for mixing the dry ingredients
2. Measuring cups and spoons for accurate ingredient amounts
3. Pastry cutter (you can also use your fingers if needed)
4. Plastic wrap to cover and chill the dough disc
5. Rolling pin for flattening the dough on a floured surface
6. Pie pan to transfer and shape the dough
7. Knife to trim the excess dough neatly
8. Fork to poke holes in the bottom during blind baking
9. Aluminum foil to cover the dough if using pie weights
10. Pie weights (or an alternative like dried beans) for blind baking
FAQ
Grandma’s Pie Crust {Hints For The Best, No Recipe Substitutions and Variations
- You can use pastry flour instead of all purpose flour for a more tender crust though it might need a little extra care.
- Try swapping regular salt with sea salt or Himalayan salt for a slightly different flavor profile.
- You could use brown sugar instead of white sugar to give the crust a richer taste even if it changes the color a bit.
- If you’re out of unsalted butter, shortening or a non-dairy butter substitute works too – it might not taste exactly the same but it will hold up just fine.
- Ice water can be replaced with chilled sparkling water, which can make the dough a bit lighter though sometimes it can get a bit tricky to handle.
Pro Tips
1. Make sure your butter and water are super cold its key to get that flaky texture right and if your ingredients aren’t icy enough the dough might turn heavy
2. When mixin in the butter dont overdo it, just work it in until you see coarse crumbs, overmixing can kill the flakiness
3. Add the water really gradually its better to start with less and add one spoon at a time instead of dumping too much at once
4. Chill the dough atleast an hour after you form it, the resting time makes it easier to roll out without tearing and helps the flavors blend really well
Grandma’s Pie Crust {Hints For The Best, No Recipe
My favorite Grandma’s Pie Crust {Hints For The Best, No Recipe
Equipment Needed:
1. Large bowl for mixing the dry ingredients
2. Measuring cups and spoons for accurate ingredient amounts
3. Pastry cutter (you can also use your fingers if needed)
4. Plastic wrap to cover and chill the dough disc
5. Rolling pin for flattening the dough on a floured surface
6. Pie pan to transfer and shape the dough
7. Knife to trim the excess dough neatly
8. Fork to poke holes in the bottom during blind baking
9. Aluminum foil to cover the dough if using pie weights
10. Pie weights (or an alternative like dried beans) for blind baking
Ingredients:
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold unsalted butter, cut into small cubes
- 6-8 tbsp ice water (add slowly until the dough just comes together)
Instructions:
1. In a large bowl, mix together 2 1/2 cups of flour, 1 tsp of salt, and 1 tsp of sugar.
2. Add in the cold unsalted butter that’s cut into small cubes. Use a pastry cutter or even your fingers to work the butter into the flour until the mixture looks like coarse crumbs.
3. Gradually add 6 tbsp of ice water into the mix while stirring gently. If the dough still seems dry, add more water one tablespoon at a time until the dough just comes together.
4. Don’t overmix the dough or it’ll lose its flaky texture, so stir just enough to bind it together.
5. Once combined, form the dough into a round disc, wrap it in plastic wrap, and chill it in the fridge for at least an hour.
6. After chilling, sprinkle some flour on your surface and roll out the dough to about 1/8 inch thick.
7. Carefully lift the rolled dough and put it into your pie pan. Gently press it in so it covers the pan evenly.
8. Trim off any excess dough from the edges with a knife, keeping the edges neat.
9. If the recipe calls for a blind bake, poke some holes in the bottom with a fork, cover it with foil, and fill with pie weights before baking at 375°F for about 15 minutes.
10. If you’re adding a filling right away, just follow the instructions for your pie filling and bake accordingly. Enjoy your buttery, flaky crust the way Grandma made it!
