Flaky, buttery, and nostalgic, Grandma’s Perfect Pie Crust is the ideal foundation for any homemade pie. This crust is tender and rich, never crumbly or bland.
Grandma’s Perfect Pie Crust is ready in minutes, yet it delivers the kind of flavor and texture that tastes like it took all day. A must-have for Thanksgiving and beyond.
Key Ingredients That Make Grandma’s Perfect Pie Crust Shine
- All-purpose flour – Provides the structure and stability for a crust that’s tender yet holds its shape beautifully.
- Salt – Enhances the flavor subtly, making the buttery notes shine through.
- Shortening – The secret to a soft, flaky texture; it helps create those classic layers without over-complicating the dough.
- Cold water – Keeps the fat from melting too early and ensures the dough comes together just right without getting sticky.
Easy as Pie: How to Make Grandma’s Perfect Pie Crust
Start by combining flour and salt in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.
Add cold water gradually, a tablespoon at a time, tossing with a fork until the dough is just moistened. Be careful not to overwork it.
Once the dough forms a ball, roll it out on a floured surface, turning as needed to prevent sticking, until it’s the right size for your pie dish.
Tips From Grandma’s Kitchen
To keep your crust ultra-tender, handle the dough as little as possible. Overmixing activates the gluten, which can make the crust tough rather than flaky.
Make sure your shortening is cold, and if the room is warm, pop the mixed dough into the fridge for 10 minutes before rolling.
If you’re making this for a double-crust pie, simply double all ingredients and divide the dough evenly. It rolls and bakes beautifully even when doubled.
Want to upgrade the flavor? Try substituting half the shortening with butter for a richer crust that still holds its structure.
How to Keep Your Pie Crust Fresh
After preparing the dough, wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze it for up to 3 months—just thaw it overnight in the fridge before using.
Once baked, leftover pie (with filling) can be covered and stored in the refrigerator for 3 to 4 days. Reheat slices in a 300°F oven to refresh the crust’s texture.
This foolproof recipe is not just a time-saver—it’s a memory-maker. Grandma’s Perfect Pie Crust proves that sometimes, the simplest recipes are the most extraordinary.
Grandmother’s Pie Crust Recipe
Ingredients
- ¼ teaspoon salt
- ⅓ cup shortening
- 1 ¼ cups all-purpose flour
- 4 to 5 tablespoons cold water
Instructions
- In a medium-sized mixing bowl, combine the all-purpose flour and salt thoroughly. Add the shortening and use a pastry blender to cut it into the dry mixture until the consistency resembles small peas. Gradually incorporate the cold water, adding one tablespoon at a time and mixing gently with a fork. Continue until the dough becomes evenly moistened, being cautious not to overwork it to avoid a tough texture. Gather the dough into a ball and roll it out on a surface dusted with flour, rotating and flouring as needed, until the desired size is reached.
