Description

Grandmother’s Pie Crust is a classic, flaky pie dough recipe that’s perfect for both sweet and savory pies. Made with simple ingredients like cold butter, flour, and ice water, this old-fashioned crust yields tender, buttery layers that hold up beautifully during baking. Whether you’re preparing a double-crust apple pie or individual tart shells, this versatile dough is a reliable foundation for your favorite fillings.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar (optional, for sweet pies)

Wet Ingredients

1 cup cold unsalted butter, cut into small cubes
6–8 tablespoons ice water

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar if using to ensure even distribution.
Cut in Butter: Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining, which helps create the flaky texture.
Add Ice Water Gradually: Slowly add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Add only enough water for the dough to hold together when pressed without overmixing to keep it tender.
Form Dough Discs: Divide the dough evenly into two portions, shape each into a flat disc, and wrap tightly in plastic wrap to prevent drying out.
Chill the Dough: Refrigerate the wrapped dough discs for at least 1 hour. This step firms the butter and allows the dough to hydrate, enhancing flakiness and ease of rolling.
Rest and Roll Out: When ready to use, let the dough rest at room temperature for 5–10 minutes to soften slightly. Then roll out on a lightly floured surface to fit your pie dish or tart pan.

Notes

This recipe yields enough dough for one double-crust pie or two single-crust pies.
For an extra flaky texture, chill your rolling pin and rolling surface before handling the dough.
The dough can be frozen for up to 3 months; thaw overnight in the refrigerator before rolling out.