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!
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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 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. 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.
Grandma's Pie Crust Recipe
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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.
Anna says
Not enough water or butter
But most of the time it will be water
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.
Denise says
Wondering why you say use a metal pie pan and not glass? I’ve always used glass.
Julie Clark says
I don’t use metal. I usually use glass or ceramic.
Pam says
Oh my goodness this tastes just like my mom’s. I have been looking for a good pie crust recipe and I finally found one. Thank you ladies..I was using store bought and I didn’t feel like going out to the store and I thought surely I can find something on line and it is perfect. I must admit I was a little leary with the vinegar but you can’t even taste it. Thanks again ladies.
Julie Clark says
Thank you so much!!! I’m glad you loved it.
Sara says
I did this today, so pleased how easy it was, and cleanup is a breeze! And the pie crust is delicious! I made pumpkin pies, except I substituted butternut squash for pumpkin. Thanks for sharing the plastic wrap tip!
Julie Clark says
Oh that sounds fantastic! Thank you!
Renee says
Will this recipe still turn out if I wanted to make multiple crusts? Could I freeze them?
Julie Clark says
Yes! And yes, we often freeze pie crusts.
Elia Maldonado says
It seems like it was a very interesting recipe to make im going to try it ive never done a pie crust at all, so it will come out,thank you for the recipe.
Anna Arend-Muller says
What do you do to prepare your crust for the freezer? Do you leave it out on the counter or thaw in refrigerator? How long does the crust keep if not used right away?
Julie Clark says
I try to thaw the crust in the fridge so that it stays cold. It should keep for a few days if you keep it very cold.
Sandra says
I watched the video (so cute!)and decided I could do this! I struggle with pie crust… I followed the recipe just s directed and mine came out really dry. Maybe I need to add more water than the recipe directed….do you ever have to do that? It seemed so simple in the video…I’m perplexed.
Julie Clark says
Hmmm…make sure when you measure the flour you don’t pack it in. Spoon the flour into the measuring cup and level it off with a knife. And yes, if it still is too dry you can add a touch of water.
Donna says
Hi! I am going to be making my very first pie crust! My Grandmother used to make the BEST pie crust ever. No one has ever been able to come close. I only wish that I had taken the time to bake crusts with her when I was little as my Dad told us to do often. I am hoping that yours tastes like hers!
I do have a question…would you recommend salted or unsalted butter?
Also, I did find “Cake and pastry” flour at the grocery store here in Canada. Made by Robin Hood. After reading some of the comments, the “cake” part has me a bit worried as I would rather have the flour be pure “pastry” flour, but I’m sure it must be pretty much the same….any experience with that specific flour?
Thank you so much and Happy Thanksgiving!!
Julie Clark says
I don’t have experience with that type of flour, but I think it will be ok! And we normally use salted butter, but if you are sensitive to salt, use unsalted since there is salt in the recipe.
Anonymous says
Excellent. Can’t wait to try it.
June says
I love this recipe but I don’t like guessing what temp it should be baked at! Different for 1 crust versus double crust?
Julie Clark says
Bake it according to whatever pie filling you are putting in. Our apple pie calls for 425 but our cherry pie calls for 400. It just depends which is why I didn’t state a temperature.