Description
Nothing says comfort like a flaky, buttery pie crust passed down from generations. Grandma’s Pie Crust is the ultimate foundation for both sweet and savory pies.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar (optional)
- 1 cup unsalted butter, very cold and cut into cubes
- 6 to 8 tbsp ice water
- 1 tbsp apple cider vinegar or lemon juice
- 1 egg (for egg wash, mixed with 1 tbsp water — optional)
Instructions
- In a large bowl, whisk together flour, salt, and sugar until evenly combined.
- Add cold butter cubes and use a pastry cutter or food processor to blend until mixture forms pea-sized crumbs.
- Mix ice water with vinegar or lemon juice. Gradually add to flour mixture, stirring just until dough clumps form.
- Turn dough onto floured surface. Gently knead into a ball, divide in two, and form discs.
- Wrap discs in plastic wrap and chill in the fridge for at least 30 minutes.
- Roll out one dough disc into a 12-inch circle on a lightly floured surface.
- Transfer rolled dough to a 9-inch pie plate and press gently without stretching.
- Trim excess dough, fold edges under, and crimp as desired.
- Chill again for 15–30 minutes before baking.
- Blind bake if needed by pricking the base, lining with parchment, and using pie weights. Bake at 375°F for 15–20 minutes. Remove weights and bake until golden.
Notes
- This recipe is perfect for beginners.
- Store any leftover dough in the fridge for up to 3 days.
- Use cold butter for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg