Grandma’s Pie Crust Recipe

There's a saying that the heart of a pie lies in its crust, and Grandma’s recipe proves it right every time. With its buttery, flaky perfection, this crust complements both sweet and savory pies effortlessly. Made with a blend of butter and shortening, the secret lies in keeping the ingredients cold for that signature texture. Whether you're a beginner or a seasoned baker, this simple recipe will elevate your pie-making game. Ready to create a crust that wows everyone at the table? Let’s get started!

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Ingredients

• Pastry flour: 3 cups
• Shortening: 1/2 cup
• Cold butter: 1/2 cup (cubed)
• Ice-cold water: 1/2 cup
• White vinegar: 1 tablespoon
• Salt: 1 teaspoon

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Instructions

1. Combine Dry Ingredients
Sift the flour into a large mixing bowl and stir in the salt. This step ensures a light, evenly blended crust.

2. Incorporate the Fats
Add the cold butter and shortening to the flour mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs. Keeping the fats cold is key to achieving a flaky texture.

3. Add Liquid Gradually
Mix the ice-cold water and vinegar in a small bowl. Gradually drizzle this liquid into the flour mixture, stirring gently with a fork. Mix just until the dough comes together—avoid overworking it.

4. Divide and Roll Out
Split the dough into two equal portions. On a lightly floured surface, roll out one portion to about 1/8-inch thickness, slightly larger than your pie dish. Gently press it into the dish, leaving a bit of overhang around the edges.

5. Assemble the Pie
For a single-crust pie, trim and crimp the edges neatly. For a double-crust pie, roll out the second portion and lay it over your filled pie. Trim, seal, and crimp the edges as desired, or use a fork to press them together.

6. Bake
Follow the specific baking instructions for your pie recipe. Generally, pies bake at 375–400°F for 30–45 minutes, depending on the filling.

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Serving and Storage Tips

Serving: Let the pie cool for at least 30 minutes before slicing. Dessert pies pair wonderfully with a dollop of ice cream or whipped cream, while savory pies are perfect as is.

Storage: Wrap uncooked pie dough in plastic wrap and refrigerate for up to 2 days. Alternatively, freeze it for up to 4 weeks. When ready to use, thaw the dough overnight in the fridge.

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Tips for Success

• Keep everything cold: Cold butter and shortening are crucial for a flaky crust. You can even chill the bowl and flour for an added measure.
• Don’t overwork the dough: Overmixing will toughen the crust. Mix just until the dough holds together.
• Roll with care: Roll the dough outward from the center, rotating it as you go. Use minimal flour to avoid drying out the dough.

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Conclusion

Grandma’s Pie Crust Recipe is the secret to achieving perfect pies every time. With its buttery layers and tender flakes, this crust elevates any filling, from classic apple to hearty chicken pot pie. The steps are simple, the ingredients are few, and the results are always delightful. Once you master this recipe, your pies might even rival Grandma’s! Happy baking!