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Grandma’s Pie Crust

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This classic Grandma’s Pie Crust creates a tender, flaky pastry with simple pantry ingredients. It’s a versatile homemade crust that works beautifully for both sweet and savory pies.

Ingredients

2 1/2 cups (300 g) all-purpose flour

1 cup (230 g) cold unsalted butter, cut into cubes

1 teaspoon salt

1 teaspoon sugar (optional, for a slightly sweet crust)

6–8 tablespoons ice water

Instructions

  1. Whisk together the flour, salt, and optional sugar in a large mixing bowl.
  2. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
  3. Drizzle in 6 tablespoons of ice water and gently toss with a fork. Add more water, 1 tablespoon at a time, until the dough just holds together when pressed.
  4. Gather the dough into a ball, divide it in half, flatten each portion into a disk, wrap tightly, and refrigerate for at least 1 hour or up to 2 days.
  5. Roll one chilled disk into a circle about 1/8 inch thick on a lightly floured surface. Fit it into a pie dish, trimming excess. Repeat with the second disk if making a double-crust pie.
  6. Bake according to your pie recipe, or blind-bake at 375°F (190°C) for 20–25 minutes until lightly golden if a pre-baked crust is needed.

Notes

Replace a small portion of the flour with whole wheat flour for a heartier crust.

Add a pinch of cinnamon or nutmeg for dessert pies.

Mix in dried thyme or rosemary for savory pies.

Brush with an egg wash before baking for a golden finish.

Refrigerate unbaked dough for up to 2 days or freeze for up to 3 months.

Warm baked crust in a 350°F (175°C) oven for 5–10 minutes to refresh its crispness.

Nutrition

Find it online: https://chocolatecoveredamy.com/grandmas-pie-crust/