Grandma’s Pie Crust Recipe

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Learn how to make a pie crust the way Grandma did. Grandma’s Pie Crust recipe is buttery, flaky, and takes just a few minutes to make. It’s our long-time family favorite!

Table of Contents
  1. Our family’s pie crust recipe.
  2. Ingredients:
  3. How to Mix Pie Dough
  4. How to Roll Pie Dough
  5. Making Pie Dough in Advance
  6. How to Blind Bake a Pie Crust
  7. How do I get the top of my pie crust golden brown?
  8. What to use pie dough for:
  9. Grandma’s Pie Crust Recipe Recipe
  10. Other Pie Recipes

I have always loved homemade pie crust. I grew up with homemade rather than store-bought crusts, so taking the extra time to make Grandma’s perfect pie crust recipe is normal to me.

It’s not that I’m above using store-bought crusts. I’ve used them in the past and will use them again in the future. Everyone needs a shortcut now and then. But there’s nothing like a homemade apple pie with flaky pie crust that almost melts in your mouth. To me, it’s the best part of the pie.

rolling sitting on top of a rolled out pie dough

Our family’s pie crust recipe.

Today I’m sharing with you Matt’s grandma’s homemade pie crust recipe. It’s been the only pie crust recipe I’ve used since I got married. It was in a family cookbook given to me at our wedding shower. The little cookbook falls open to this recipe automatically, the pages are worn and have stains from the many years of love it has endured. Don’t you love it when a favorite recipe card looks like that?

So what makes Grandma’s recipe so good? It’s the cold butter and ice cold water. Cold ingredients make for the best pie crust ever. The butter will melt into the dough while it bakes leaving you the flakiest crust possible. You can even use a cold bowl to help ensure the ingredients are as cold as possible.


  • 3 cups Pastry flour. What kind of flour should you use for pie dough? Use all-purpose flour if you’d like. We did for years. But when we switched to pastry flour, we started getting comments on how good our pie crust was. Pastry flour has low protein content which means it doesn’t generate as much gluten as all purpose flour.  This means you end up with tender crust which is perfect for pie. A pastry flour crust is a little more of a fragile crust so you have to be careful that it doesn’t tear when you are moving it from the floured surface to the pie pan. If you choose to use all-purpose flour, make sure not to overmix the dough.
  • ½ teaspoon salt. I’ve reduced the amount of salt in this recipe from 1 teaspoon down to ½ teaspoon. I’m more sensitive to salt in my old age I guess!
  • ½ cup shortening and ½ cup butter. Butter vs shortening in pie dough is quite the debate. As much as I like using real butter, I’ve found that I like a combination of butter and shortening in my pie crust. Shortening produces a tender, flaky, melt-in-your-mouth crust, but butter produces an awesome flavor. I solve the problem by using some of both. And there’s one other thing. The butter and shortening should be cold. Keeping your fats cold produces a flakier crust. Those fats melt during baking and make flaky layers.
  • ½ cup ice water. Use cold water with ice cubes to help keep those fats cold.
  • 1 tablespoon vinegar. Adding vinegar helps to tenderize the crust and also inhibits gluten development, keeping your dough soft. You need just a bit of this and don’t worry…you won’t taste it once the pie is baked. This is the secret to a good pie crust.

How to Mix Pie Dough

There are a couple different methods for mixing pie dough.

  • For years, we used a pastry cutter to cut the cold butter and shortening into the flour. This is a kitchen tool that we got for making scones. It is easy to use for making crumbs out of your flour/butter mixture for pie crusts, streusels, scones and more.
  • More recently, I’ve been using a food processor to mix the pie dough. It’s amazingly easy. Simply add all of the ingredients to the bowl of a food processor and pulse. Continue pulsing until the dough comes together. Ours takes less than a minute.

Which method is best?

The food processor method is by far the easiest. Plus, it takes seconds and is less messy than a pastry blender.

However, using a pastry blender allows you to have more chunks of butter and shortening throughout the crust, which is how you end up with a flaky crust. The food processor combines it all much more evenly. The crust will still be delicious with a food processor, it will just a have a little different texture.

How to Roll Pie Dough

Another kitchen tool we use when making pie crust is our pastry mat. If you use this, you don’t have to clean all that extra flour off your counter after you are finished. Just pick up the mat and rinse it in the sink. Normally I am against using “extra” kitchen tools that are supposed to help the cooking process, but this one really does make life easier.

Roll the dough out on a lightly floured surface using a rolling pin. Roll the dough slightly larger than the pie dish you are using so that it can go up and hang over the sides of the pan. You’ll want about a 1 inch overhang.

an unbaked pie sitting on a table with a pastry brush and egg

Making Pie Dough in Advance

When the holidays roll around, I like to prep the pie dough a week in advance. To store the pie dough, simply wrap the pie dough discs in plastic wrap. Refrigerate for up to 5 days or store in the freezer for up to 6 weeks. Allow the dough to thaw in the refrigerator before rolling and making pie.

How to Blind Bake a Pie Crust

Sometimes it is necessary to blind bake a pie crust. That means you are baking an empty single crust pie. One reason to blind bake is when you are making a no-bake pie filling. You’ll need to bake the crust first, then fill the pie and refrigerate.

The other time you might need to blind bake is when you have a runny pie filling. Sometimes pie fillings can make the bottom crust soggy. Blind baking a crust helps to prevent that.

  • Preheat the oven to 375º Fahrenheit.
  • Place parchment paper over the dough lined pie plate. Fill the pie with dried beans or pie weights and evenly distribute them across the bottom.
  • Bake for 15 minutes. Then remove the weights and parchment paper. Poke holes in the bottom of the pie crust and bake again for an additional 7 minutes for a partially baked crust or 12-15 minutes for a fully baked crust. For fully baked, bake until the crust is golden brown.

How do I get the top of my pie crust golden brown?

In order to get a pie crust golden brown, you’ll need to brush it with an egg wash. Whisk together 1 egg and 1 tablespoon of water. Then brush the top of the pie before baking. It will end up with a slightly shiny golden brown appearance like you see here. Sprinkling the dough with coarse sugar is always a good idea, too.

overhead view of a baked pie

What to use pie dough for:

Pie crust is the basis for so many of my favorite recipes. It doesn’t matter if the pie is filled with pumpkin, apple or even potato chips (yes, you need to check that one out).  But you know what? We mostly make this pie dough for things other than traditional pie.

Here’s one, though….I love using a cookie cutter to make pie crust cookies to dip in pudding, or a whipped cream fruit salad. So much better than using a spoon.

Use excess dough to make a cinnamon thing like my family has done for decades.

Do you normally use store-bought pie crust or are you for homemade all the way? What’s your favorite thing to make from pie dough?

overhead view of a baked pie
overhead view of a baked pie

Grandma’s Pie Crust Recipe

4.63 from 340 votes
Learn how to make a pie crust the way Grandma did. Grandma’s Pie Crust is buttery, flaky, and takes minutes to make. It’s our long-time family favorite!
Servings 8 servings
Prep Time 10 minutes
Total Time 10 minutes


  • 3 cups pastry flour or all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup cold unsalted butter
  • 1/2 cup ice cold water
  • 1 tablespoon white vinegar


  • Sift the flour and salt into a large bowl.
  • Cut in the shortening and the butter to the dry ingredients until the flour mixture resembles coarse crumbs.
  • Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
  • Sprinkle flour on the counter before rolling out the dough. Split the dough into two discs.
  • Roll out one disk on a floured surface. Roll the dough about 1 an inch larger than your pie pan.
  • Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
  • If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
  • If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to crimp or seal it together. Use a fork to poke vent holes in the top crust.
  • Bake according to your pie recipe.
  • This recipes makes enough for a double crusted pie.



*If you are freezing the pie dough, wrap the dough discs in plastic wrap, then place them in another airtight container such as a ziploc bag. Freeze for up to 6 weeks.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe being served to 8 people, with 1 serving being ⅛ of the dough. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**


Serving: 63g | Calories: 368kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 167mg | Fiber: 5g | Sugar: 0.2g | Vitamin A: 359IU | Calcium: 19mg | Iron: 2mg
Course Dessert
Cuisine American
Calories 368
Keyword homemade pie, how to make pie dough, pie crust, pie recipes

Other Pie Recipes

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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7 years ago

Oh my goodness! I used this pie crust recipe today to make a blackberry pie for a baking contest at our local community festival. I won first place and the judges said it’s the best crust they have ever had! (They have been doing the festival/contest for 22 years!) Thank you for posting this recipe, I will be using it more!

Grandma Angie
8 years ago

HI have you ever used cold Ginger Ail to replace the water? I do that ,you get a light flaky pie crust . I replace water in cake mix with Ginger Ail for a high and light cake Happy Baking Grandma Angie

Sue Pianka
5 years ago

Instead of using a pastry mat I dampen the counter top and place a sheet of plastic wrap on it. (The wrap will stick due to the moisture). I place the pie dough on top of the wrap, press into a disk, and put another sheet of plastic on top. Roll the crust out between the two layers of plastic – no extra flour needed. Peel off the top plastic and replace it loosely, flip over and peel off the bottom plastic. You can then slip your hand under the loose plastic and flip the crust to the pie pan.… Read more »

8 years ago

I have been using a version of this as well. Mine has an egg and no butter. I love the taste and always get compliments. I will give your recipe a try. Thanks for sharing.

8 years ago

Great and easy recipe. Would you tell me what size of pie dish would be suitable for a single crust -like for your funny chocolate cake?
I would be so grateful for a reply.
Regards, Nessie

Becky Wilmer
8 years ago

Thank You SO Much for Sharing! I Love Grams Recipes,hope I can do this,Homemade is Always Best,this dough looks Wonderful

7 years ago

I use AP flour and had great success with Crisco for years…until they changed it. But I am back to splendid crusts by using half the called for water (including a tsp or so vanilla) and the other half cheap vodka. Right amt if moisture to manipulate the dough, but the alcohol evaporates leaving the best tender flaky crust!

Lisa @ Cooking with Curls
8 years ago

I took my mom’s original Betty Crocker cookbook when I moved out. That poor thing is covered in food splatters, has bent pages, and the binding finally fell off, lol. The old ways are still some of the best, and I love this pie crust. I have heard about using vinegar, but I haven’t tried it yet. 🙂

Nancy Lee Kohl Hodge
10 months ago

Do you know how refreshing it is to see two young girls making a pie crust and a pie filling, with no trouble at all?? This is so encouraging, Thank you girls, I totally love the way you help each other and work together. God bless your hands..

Jace Jones
10 months ago

5 stars
This is absolutely the best pie crust recipe I have ever used. I can make my dough and it can be stored in the refrigerator for three or four days before I make my pies. It is easy to handle after rolling it out it does not split and tear. And it it’s easy to repair or add to if your crust is short on one side of your pie pan. Love this crust❣️ I buy my pastry flour at an Amish store in bulk. It is only $.54 a pound.

Sharon Snelling
1 year ago

Today I made this pie crust. Turned out great. I did a couple of things that I do for pie crust and baking powder biscuits and that is, I freeze and grate the butter as well as cut the shortening into small pieces and freeze. I then use my food processor to just coat the tiny pieces of fat with the flour. I also use a tablespoon of finely crushed ice to help keep it all real cold. Just mix the the rest of water and ice with my hands, make discs and refrigerate until I’m ready to make the… Read more »

Carlann D McLemore
2 years ago

I’d love to try this version of pie crust, but then I looked up the price of pastry flour and could not believe the cost. I guess it’s all purpose flour for me.

3 years ago

this is almost like my Gram’s except in the liquid – it is 1 beaten egg plus enough cold water to make 1/2 cup – great pie crust every time !!!

6 years ago

Everytime I roll out the dough or transfer it to the pie plate, it cracks! I don’t know what I’m doing wrong

Pocket Ninja
8 years ago

Can you use lard instead of shortening or would that mess up the texture?