Learn how to make a pie crust the way Grandma did. Grandma’s Pie Crust is buttery, flaky, and takes just a few minutes to make. It’s our long-time family favorite!
Jump to Recipe
Homemade Pie Crust Recipe
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 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 pie with flaky pie crust that almost melts in your mouth. To me, it’s the best part of the pie.
Today I’m sharing with you Matt’s grandma’s 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? To be honest, I’m not sure. It’s probably the fact that it is Grandma’s. But I’m here today to share with you our hints for making what we think is the best pie crust ever.
How to Make Pie Crust
Pie Crust Ingredients:
- 3 cups Pastry flour. What kind of flour should you use for pie dough? Now you can 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 white flour. This means you end up with tender crust. Perfect for pie. Here’s a great article on the different types of flours if you’re interested in reading up on them. 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 batter since this develops more gluten and makes the dough tougher.
- 1 teaspoon salt
- 1/2 cup shortening and 1/2 cup butter. I believe butter vs shortening in pie dough is qutie 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. My mouth is watering just thinking about it!
- 1/2 cup ice water. Use cold water 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.
How to Mix Pie Dough
We use a pastry cutter to cut the cold butter and shortening into the flour. This is one of our newest kitchen tools that we got for making scones. Don’t have one? You can get one here
How to Roll Pie Dough
Another kitchen tool we use when making pie crust is our pastry mat. We happened to find an awesome deal on a new pastry mat at a garage sale this summer, but it is very similar to the one found here
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 pie. We’ll be sharing some with you soon. 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!
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?
Best Pie Recipes
- Sour Cherry Pie
- Pumpkin Crumb Pie
- Pear Cranberry Pie
- Upside Down Apple Dumpling Pie
- Blueberry Blackberry Pie
Tools I Use To Make Flaky Pie Crust
- Pastry Cutter: I use this tool all the time. It cuts butter into flour perfectly for streusels, crusts and other pastries.
- Pastry Mat: This silicone mat keeps your cupboard clean and makes rolling out pastries so easy.
- Cute Pie Plate: Because if you’re taking the time to make pie, serve it up in style!
- Pie Crust Decorator Wheel: Makes beautiful edges to your pie!
- Pastry Guide: Makes perfectly round crust, every time.
Watch us make pie crust!
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!
- 3 cups pastry flour
- 1 teaspoon salt
- 1/2 cup shortening
- 1/2 cup cold 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 until the 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 chunks.
- Roll out one piece on a floured surface. Roll the dough about 1/2 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 seal it together.
- Bake according to your pie recipe.
- This recipes makes enough for a double crusted pie.
Melanie @ Carmel Moments says
Looks perfect! I used to dread making pie crust and now since practicing it’s gotten easier and I actually enjoy it. Makes me want to go bake a pie. 🙂
Pinned. Have a blessed day!
Lizzy T says
You’re right, Melanie. Practice makes perfect….or at least a lot better! 🙂
Liz says
Thank you Julie for sharing.
Cindy Eikenberg says
Grandmas’s pie crust looks just about perfect! This is definitely the time of year when everyone needs a great, go-to pie crust recipe! Thanks for sharing – have a fabulous weekend!
Deb @ Cooking on the Front Burner says
What a great recipe – I’m with you – I love when you see a recipe card or page that is stained. That means it is well loved! Have a great weekend!!
Lisa @ Cooking with Curls says
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. 🙂
Jamie @ Love Bakes Good Cakes says
I have to be honest – pie is not one of my favorite things to make! I never get the crust right! This one sounds easy – and I love that it’s tried and true! Pinning and stumbling!
[email protected] says
This pie crust does look perfect!! I must admit – I usually opt for store bought because it’s so much easier – but I will be trying this recipe for the holidays!
Cheryl says
Did you try it???
Kimberly Jorgenson says
Yayyyy, you are the first person I have ever met besides me that uses vinegar (and the same amount) in their pie crust! The recipe was the only one my mom ever made and now it’s all only one used in our family. It makes a delicious and flakey crust…gonna make a pie in the morning…!
Lizzy T says
Hey Kimberly! Glad to have found a fellow vinegar-user! 🙂 It definitely makes an unbeatable crust!
Amy says
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.
Lizzy T says
I have seen some recipes with egg, but I don’t think I’ve ever tried it. Yum! 🙂
Suzanne Lien says
I will try this when I make a chocolate pecan pie this week. One question: since i only need a bottom crust can I put the rest of the dough in the freezer to use at a later date?
Lizzy T says
Yes! You can freeze the pie dough. Wrap the unused dough tightly in plastic wrap, then place it in a ziploc bag. Defrost it in the fridge before you’d like to use it and then roll it out as usual. You could aslo roll the dough and freeze it right in the pie pan, which would be super helpful the next time you’d want pie. Another choice is to half the recipe. We half this recipe often when we only need 1 crust.
Marcy says
if I need to bake the pie crust before putting in my filling, how long do I bake it and at what temp? Thanks!!
Lizzy T says
Prepare the pie dough in the pie pan, then prick the bottom of the dough with a fork to prevent bubbling. Put a piece of foil over the crust and some dried beans on top of the foil, covering the bottom of the pie pan completely. This helps the pie crust to retain its shape while baking. Bake it at 375 for 15 minutes. Then take the foil off and bake it for an additional 5 minutes or until it is as browned as you’d like it. Have fun! 🙂
Becky Wilmer says
Thank You SO Much for Sharing! I Love Grams Recipes,hope I can do this,Homemade is Always Best,this dough looks Wonderful
marcie says
There’s nothing like homemade pie crust! I’ve never tried the butter-shortening combination but I hear it makes the best pie crust. Grandma’s know best! 🙂
Nessie says
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
Julie Clark says
Nessie, The pie pan I generally use is a 9″ deep dish style. Enjoy!
Grandma Angie says
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
Julie Clark says
I’ve heard of this little trick, but have never tried it! I need to buy some ginger ale. Thanks! 🙂
Katelynn says
What kind of vinegar do you use?
Julie Clark says
I usually use white vinegar.
Pocket Ninja says
Can you use lard instead of shortening or would that mess up the texture?
Julie Clark says
I think you could use lard, but I’ve never tried it myself.
Louise Elsey says
I use 1/2 lard and 1/2 Crisco, mix lard in real good the add the Crisco and leave pea size
Korina says
Maybe I’m blind but what is the bake time and temp after the pie has been frozen
Julie Clark says
What recipe are you referring to? This is just for the pie crust. You would use the bake time and temp of whatever pie you are making.
Anonymous says
Do you combine the ice water into the recipe or just use it to keep things cold? It’s my first crust!
Julie Clark says
Combine the ice water into the flour/butter mixture. Good luck!!
Rika Susan says
This looks like a wonderful tried and tested recipe, Julie! Thanks! Going to give it a try. I often add some finely grated cheese to the dry ingredients when making something like a quiche. I love the added taste. Do you think I could do it here also?
Julie Clark says
I definitely think so! I’ll have to keep that in mind for savory recipes.
Rika Susan says
Thanks, Julie! Yes, for me a bit of cheese and also a pinch or two of paprika complement savory recipes wonderfully!:-)
Harriet says
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!
Julie Clark says
Sounds wonderful!!!
Lauren says
My crust dough was pretty wet! But I live in humid Guangzhou. I know better than to add
all the water in at once, but did it anyway.
Sonja says
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!
Julie Clark says
Wow!! That’s awesome!! Thanks for the feedback. I love hearing stories like this!
Carol says
I’m sorry but what is pastry flour? Would all purpose flour work?
Julie Clark says
Pastry flour is a low-protein flour that is perfect for delicate pastries to get that flaky texture. You can use all-purpose flour, but the pie crust won’t be as delicate as it would be with pastry flour. You can buy pastry flour in the baking aisle of most grocery stores.
Jenny says
You don’t recommend putting the dough in the fridge to ‘rest’ it. Do you bother to do that?
Julie Clark says
I’ve never done that with a “rest” purpose in mind. Sometimes I do that if I want the dough to be colder.
Mary says
I wondered if you can use the beans for cooking once you use them this way?
I always wondered which type of flour to use. Thank you
Julie Clark says
I’m not sure about the beans…
Marla says
I have seen a few recipes lately calling for pastry flour. When I inquired of one, they said get it at the store. I’ve looked. I don’t see it unless the term pastry flour is interchangeable with “cake” flour in the box. Can you tell me? Thank you.
Julie Clark says
Pastry flour is a little harder to find and isn’t at all grocery stores. It is not the same as cake flour. I get mine at a speciality bulk Amish store. You could try Bob’s Red Mill brand if your store sells those flours. This is obviously a more expensive way to go, but here are some on Amazon: (aff) http://amzn.to/2nnxviO
Jaxxon says
You can also try these substitutions from https://www.thebalance.com/pastry-flour-substitute-1388894 ( two tablespoons corn starch, combined with enough all-purpose flour to make a cup). I buy mine from King Arthur Flour http://www.kingarthurflour.com/shop/items/pastry-flour-3-lb.
Sarah says
I have been using this recipe for over a year and it is the best! It has always turned out. I’ve made savory pies, hand pies, little delicious tarts…this recipe is amazing. I usually just use all butter since I rarely have shortening on hand. Who knew homemade pie crust is actually quick and easy!? Thank you for this recipe! Cheers!
Caelan says
Everytime I roll out the dough or transfer it to the pie plate, it cracks! I don’t know what I’m doing wrong
Julie Clark says
Is it cracking like there is too much flour? Maybe add a little less next time.
Jennifer says
Hi. Is pastry flour the same as cake flour?
Julie Clark says
It’s not the same thing. Pastry flour has a little more protein than cake flour. But I think cake flour would work in this if you can’t find pastry flour.
Toni says
where would you find pastry flour
Julie Clark says
You can find it on Amazon if you can’t find it near the flour in your grocery store: (affiliate) http://amzn.to/2zhbIxr
Gina D from Texas says
Is this your grandmas original recipe – with pastry flour? I would have thought long ago they only had regular flour. The reason I ask is if it’s been changed to accommodate the pastry flour do you have the original with regular flour? :-).
Julie Clark says
We did update it to pastry flour, but all of the other ingredients are the same, so you can use all-purpose if you’d like. We think it is better with pastry though.
Michael says
What would be the recommended measurements be if you’re using cake flour?
Julie Clark says
I’ve not tried it, but I’d probably use the same amounts.
Anonymous says
All other crusts say to refridgerate and hour.
Im afraid the crust will stick while rolling.
I have refridgerated it and have still had it
Stick even after adding flour to it and the rolling pin.
Julie Clark says
You can definitely refrigerate it if it sticks too much. We don’t usually have to though.
Pat Marthaler says
This is the best. Pastry flour makes it perfect. Never fails
Julie Clark says
Thank you!
Sue Pianka says
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. I have also used waxed paper for this but I find today’s wax paper too flimsy.
mj says
do you blind bake your pie crust for fruit pies, if so for how long. or do you just egg wash the crust before placing the fruit into the shell.
Julie Clark says
I just add the fruit into the raw dough shell.
Heather Williams says
I am going to make my first homemade pie ever. Can I use a food processor for the dough? And some recipes say add a little water at a time. Do you mix the water and vinegar together and pour the whole amount in all at once?? Thanks Heather
Julie Clark says
I usually pour in the whole amount of water & vinegar together. But you could do half if you wanted…then add the other half. And yes, people have used a food processor for this, but I don’t usually do that.
Marina Koland says
Great recipe! Can I use butter instead of shortening?
Julie Clark says
Yes! Just be sure the butter is very cold.
Wendy says
Oh. My. WORD! This is a great recipe! So flaky and delicious! I made my very first cherry pie (Im 56) for my Mom’s 83rd Birthday using your crust recipe. I decided after watching your cute video that I could do this! You girls are adorable. Thank you for sharing! I’m now on the hook for more pies…hahaha
Julie Clark says
Thank you so much for your kind words!!!
Lisa says
Thank you for this recipe!
I’m going to try it within the next hour!
I’m curious….you don’t say to chill it before rolling it out, which is standard for most pie crusts, I believe….do you do that with this one or not??
Thanks,
Lisa
Julie Clark says
We talk about keeping all of the ingredients very cold, but no…we don’t chill it before we roll it out. We do sometimes after though if we can’t bake it right away.