This timeless crust honors family tradition with a delicate balance of salt and a touch of sugar. Cold butter pieces create a magical, flaky texture that inspires cherished memories. Perfect as a base for your favorite pie filling, each bite captures the essence of comfort and the nostalgia of homemade.
I’m excited to share my Grandma’s Pie Crust recipe with you. This method has been in my family for years and its been proven to make one of the best buttery, flaky pie crusts out there.
I usually start with 2 1/2 cups of all purpose flour, add 1 teaspoon of salt and even 1 teaspoon of sugar if I wanna give it a hint of sweetness. Then I mix in a cup of cold unsalted butter cut into small cubes and slowly work in 4 to 6 tablespoons of ice water until the dough comes together.
Nutritionally, this recipe balances quality carbs with rich fats, which gives it that perfect texture we all love. I use this easy pie crust recipe for all my homemade pies because its reliable and simple to make.
Every time I bake, I appreciate the blend of ingredients and the care that goes into making a true Grandma Pie.
Why I Like this Recipe
I like this recipe because it always makes me feel like I’m stepping back into my grandma’s kitchen when she used to bake, and it brings back all kinds of warm memories.
I really appreciate how the recipe is super straightforward and not too fussy—it’s quick enough for those times when I need to whip up something tasty without spending hours in the kitchen.
I also love that it’s forgiving; even if I mess up a little on the water or the mixing, it still comes out flaky and buttery, which is exactly the kind of old school charm I enjoy.
Plus, using everyday ingredients makes me feel like I can always count on it, no matter what else is in my fridge.
Ingredients
- All purpose flour supplies carbs for energy, structure, and a bit of protein.
- Salt boosts flavor and balances ingredients, essential for a well seasoned crust.
- Sugar adds gentle sweetness and aids in browning, though it’s totally optional sometimes.
- Cold butter lends richness and helps form flaky, delightful layers despite high fat content.
- Ice water binds dough without diluting flavor, keeping ingredients cold for perfect texture.
- Proper mixing is key so each ingredient stays distinct for a tender pie
Ingredient Quantities
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar (if you wanna add a touch of sweetness)
- 1 cup cold unsalted butter, cut into small cubes
- 4 to 6 tablespoons ice water
How to Make this
1. In a large bowl, mix the 2 1/2 cups all purpose flour with 1 teaspoon salt and 1 teaspoon sugar if you wanna add a touch of sweetness.
2. Add the cold cubed unsalted butter to the dry ingredients.
3. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture looks crumbly and has pea sized pieces.
4. Slowly drizzle in 4 tablespoons of ice water while mixing gently. Add up to 2 more tablespoons if you think the dough needs a bit more moisture.
5. Stir just until the dough starts to come together; don’t overwork it or the crust might get tough.
6. Gather the dough and form it into a ball then flatten it into a disc.
7. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
8. Once chilled, roll the dough on a lightly floured surface until it’s about 1/8 inch thick.
9. Transfer the dough into your pie pan making sure to gently press it into the corners.
10. Fill with your favorite pie filling and bake according to your pie recipe instructions. Enjoy!Equipment Needed
1. Large mixing bowl for combining dry ingredients
2. Measuring cups and measuring spoons for the flour, salt, sugar, and water
3. Knife and cutting board to cube the unsalted butter
4. Pastry cutter (or you can use your fingers) to incorporate the butter into the flour
5. Rolling pin to roll out the dough on a lightly floured surface
6. Plastic wrap to cover and chill the dough
7. Pie pan to press and shape the dough into your pie crust
8. Refrigerator to chill the dough for at least one hourFAQ
Grandma’s Pie Crust {Hints For The Best, No Recipe Substitutions and Variations
- If you don’t have all purpose flour, you can try using cake flour or pastry flour to get a more tender crust, but u might need to adjust the liquid amount slightly.
- If you’re out of regular salt, sea salt or kosher salt work just fine; just remember they have different crystal sizes so you might want to use a bit less.
- Instead of sugar, you could mix in a small amount of brown sugar for a richer flavor, or even a pinch of honey, though this might make it a tad chewier.
- Don’t have unsalted butter? Chilled shortening or a high quality margarine can do in a pinch, just know the flavor will be a bit different.
- If ice water isn’t around, use water from the fridge that’s really cold, but make sure it’s nearly as chilly to keep your dough from getting too warm.
Pro Tips
1. When you add the ice water, do it slowly little by little. If you add too much at once your dough might get too sticky and ruin the texture.
2. Being gentle is key, so dont overwork the dough when mixing in the butter. Overdoing it can make your crust really tough after you bake it.
3. Let the dough chill for at least an hour. This step is so important as it helps the butter firm up and prevents shrinkage while you’re rolling and baking the pie.
4. When you roll out your dough, lightly dust your work surface with flour. Too much flour can alter the dough’s consistency but not enough might have it sticking to everything.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 mixing bowl for combining dry ingredients
2. Measuring cups and measuring spoons for the flour, salt, sugar, and water
3. Knife and cutting board to cube the unsalted butter
4. Pastry cutter (or you can use your fingers) to incorporate the butter into the flour
5. Rolling pin to roll out the dough on a lightly floured surface
6. Plastic wrap to cover and chill the dough
7. Pie pan to press and shape the dough into your pie crust
8. Refrigerator to chill the dough for at least one hourIngredients:
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar (if you wanna add a touch of sweetness)
- 1 cup cold unsalted butter, cut into small cubes
- 4 to 6 tablespoons ice water
Instructions:
1. In a large bowl, mix the 2 1/2 cups all purpose flour with 1 teaspoon salt and 1 teaspoon sugar if you wanna add a touch of sweetness.
2. Add the cold cubed unsalted butter to the dry ingredients.
3. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture looks crumbly and has pea sized pieces.
4. Slowly drizzle in 4 tablespoons of ice water while mixing gently. Add up to 2 more tablespoons if you think the dough needs a bit more moisture.
5. Stir just until the dough starts to come together; don’t overwork it or the crust might get tough.
6. Gather the dough and form it into a ball then flatten it into a disc.
7. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
8. Once chilled, roll the dough on a lightly floured surface until it’s about 1/8 inch thick.
9. Transfer the dough into your pie pan making sure to gently press it into the corners.
10. Fill with your favorite pie filling and bake according to your pie recipe instructions. Enjoy!
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