Description
Learn how to make a classic and flaky Grandmother’s Pie Crust from scratch. This buttery crust is perfect for both sweet and savory pies, and it comes together easily with just a few simple ingredients.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
Wet Ingredients:
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
- Add Ice Water: Add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together and hold when pinched.
- Roll Out and Use: When ready to use, let the dough sit at room temperature for a few minutes to soften slightly, then roll out on a lightly floured surface to fit your pie dish.
Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Do not overwork the dough. Divide the dough in half, shape each half into a disc, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour before rolling out.
Notes
- For extra flakiness, keep all ingredients cold and handle the dough as little as possible.
- This recipe makes enough for two 9-inch pie crusts.
- The dough can be frozen for up to 2 months—thaw in the fridge overnight before using.
Nutrition
- Serving Size: 1/8 of crust
- Calories: 210
- Sugar: 0g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
