Grandmother’s Pie Crust Recipe: Flaky, Buttery, and Perfect for Any Pie
There’s nothing quite like the comforting taste of homemade pie, and Grandmother’s Pie Crust Recipe is the perfect base for all your favorite pies. Passed down through generations, this crust is flaky, buttery, and easy to make, giving your pies that nostalgic, homemade touch. Whether you’re making a classic apple pie, a decadent cream pie, or a savory quiche, this pie crust recipe will elevate your baking and leave your family asking for seconds.
Why You’ll Love Grandmother’s Pie Crust Recipe
- Flaky and Tender: The perfect balance of fat and flour creates a crust that is both flaky and tender.
- Buttery Flavor: Rich in flavor from the butter, this crust adds the perfect complement to any filling.
- Simple Ingredients: With just a few pantry staples, you can make the perfect pie crust every time.
- No Special Equipment Needed: You don’t need any fancy tools—just a bowl, a rolling pin, and a little bit of patience.
Ingredients
for Grandmother’s Pie Crust
To make Grandmother’s Pie Crust, you’ll need the following ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1/4 cup ice water (you may need a little more depending on the dough’s consistency)
- 1 tbsp sugar (optional, for sweet pies)
How to Make Grandmother’s Pie Crust
Step 1: Combine the Dry Ingredients
In a large bowl, whisk together the flour, salt, and sugar (if using). This is the base of your pie crust and helps distribute the dry ingredients evenly.
Step 2: Cut in the Butter
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. If you don’t have a pastry cutter, you can also pulse the ingredients in a food processor for 10-12 short pulses.
Step 3: Add the Ice Water
Slowly add ice water, one tablespoon at a time, and gently mix with a fork until the dough begins to come together. You may need a little more or less water, depending on the humidity and the flour’s absorbency. Stop adding water once the dough just begins to form.
Step 4: Form the Dough
Turn the dough out onto a lightly floured surface. Gently press it together into a disk. Be careful not to overwork the dough, as this can result in a tough crust.
Step 5: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the butter firm up, ensuring a flaky crust when baked.
Step 6: Roll Out the Dough
Once chilled, remove the dough from the fridge. On a lightly floured surface, roll the dough out into a circle about 12 inches in diameter for a 9-inch pie dish. Make sure to rotate the dough occasionally to prevent it from sticking.
Step 7: Place in Pie Dish
Carefully transfer the rolled-out dough into a pie dish. Gently press the dough into the bottom and sides of the dish. Trim any excess dough around the edges, leaving about 1 inch of overhang. Fold the edges under and crimp with your fingers or a fork.
Step 8: Pre-Bake or Fill
Depending on your pie recipe, you can either pre-bake the crust (if it’s a no-bake pie or a recipe that calls for it) or fill it with your desired pie filling. If pre-baking, line the crust with parchment paper, add pie weights or dried beans, and bake at 375°F (190°C) for about 15 minutes. Then remove the weights and parchment paper, and bake for another 5-10 minutes until the crust is golden brown.
Tips for the Best Grandmother’s Pie Crust
- Keep Ingredients Cold: Use cold butter and ice water for the best results. Cold fat helps create the flaky layers in your pie crust.
- Don’t Overwork the Dough: Overworking the dough can lead to a tough crust. Handle it as little as possible to maintain its flakiness. Homemade Samoas Girl Scout Cookies
- Use a Food Processor: If you want to speed up the process, a food processor can help cut the butter into the flour quickly and evenly.
- Chill Before Rolling: Let the dough chill in the fridge before rolling it out to prevent it from becoming too soft and difficult to handle.
- Customize for Sweet or Savory: For sweet pies, add 1 tablespoon of sugar to the dough. For savory pies like quiches or pot pies, omit the sugar.
Frequently Asked Questions (FAQs)
Q: Can I freeze this pie crust dough?
A: Yes! You can freeze the dough for up to 3 months. Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. When ready to use, let it thaw in the fridge overnight.
Q: Why is my pie crust tough?
A: Overworking the dough is usually the culprit. Make sure to handle it gently and avoid adding too much water. The key to a flaky pie crust is minimal handling.
Q: How do I keep the bottom of the pie crust from getting soggy?
A: To prevent a soggy bottom, you can pre-bake the crust or brush it with a thin layer of egg wash (a beaten egg) before filling it. This seals the crust and prevents it from absorbing too much moisture from the filling.
Q: Can I use margarine or shortening instead of butter?
A: While you can use margarine or shortening, butter will give you the best flavor and flakiness. If you need a non-dairy option, consider using vegan butter or coconut oil.
Conclusion
This Grandmother’s Pie Crust Recipe is a classic that never goes out of style. With its flaky texture and buttery flavor, it’s the perfect foundation for any pie, whether sweet or savory. Simple to make with just a few ingredients, this pie crust is sure to become a favorite in your kitchen for years to come. Potsticker Soup with Mushrooms Bok Choy