Grandmother’s Pie Crust – Simple Ingredients, Perfect Results

Grandmother’s Pie Crust is a timeless classic, crafted to deliver a perfectly flaky and tender base for your favorite pies. This recipe honors traditional techniques while using a lighter touch to keep the crust rich without feeling heavy. Whether you’re baking a sweet fruit pie or a savory quiche, this crust provides the perfect foundation that bakes up golden and crisp every time.

Why You’ll Love This Recipe

Flaky and Tender – Delivers that classic pie crust texture with every bite.
Simple Ingredients – Made with pantry staples for easy preparation.
Versatile Base – Ideal for both sweet and savory pies.
Easy to Make – Minimal effort for maximum results.

Ingredients

• 1¼ cups all-purpose flour
• ¼ tsp salt
• 3 tbsp light butter, chilled and cubed
• 3 tbsp cold water (plus more if needed)

Instructions

Mix Dry Ingredients
In a large bowl, combine the flour and salt.

Cut in the Butter
Using a pastry cutter or your fingers, work the chilled butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.

Add Cold Water
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking to keep the crust tender.

Form the Dough
Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes before rolling out.

Roll and Fit
On a lightly floured surface, roll the dough into a 12-inch circle. Transfer it to a 9-inch pie plate, gently pressing it into place. Trim excess dough and crimp the edges as desired.

Bake or Fill
Use as directed in your pie recipe, whether blind baking or filling and baking fully.

Nutritional Information (Per Serving)

• Calories: 85
• Protein: 6g
• Fat: 2g
• Carbohydrates: 11g
• Sugar: 3g
• Fiber: 1g

Tips for Success

• Keep Ingredients Cold – Cold butter and water help create a flaky crust.
• Don’t Overmix – Handle dough gently to avoid toughness.
• Chill Time is Key – Let the dough rest to relax the gluten and chill the fat.
• Blind Bake if Needed – For cream pies or custards, pre-bake the crust to keep it crisp.

Why This Recipe Works

The balance of cold butter and just enough water creates a tender, flaky crust that’s easy to work with and holds its shape well. Using light butter reduces excess fat while maintaining flavor and texture. This crust is reliable, forgiving, and perfect for all kinds of pies, continuing a cherished baking tradition.

Grandmother’s Pie Crust brings the warmth of family baking to your kitchen with its flaky texture and buttery taste. Easy to make and versatile, it’s the perfect base to elevate your homemade pies—just like grandma used to make.