Grandma’s Pie Crust

WANT TO SAVE THIS RECIPE?

There’s something timeless about a flaky, buttery pie crust that cradles warm apples, creamy custards, or rich meats. Grandma’s Pie Crust is a nostalgic recipe that has stood the test of time, made with love and simplicity that turns every bite into a comforting memory.

Whether you’re baking a festive apple pie or whipping up a savory quiche, this crust delivers the golden, tender base your fillings deserve. It’s a no-fail staple that brings home-baked charm and rustic flavor to any table.

Why You’ll Love This Pie Crust

This recipe only uses 5 ingredients and takes just 10 minutes to prep. No fancy tools, no complicated steps — just foolproof, flaky perfection. With its reliable texture and rich taste, you’ll find yourself reaching for this crust again and again.

What Kind of Fat Should I Use in Pie Crust?

This recipe uses butter for flavor and shortening for flakiness. If you only use butter, the taste will shine, but the texture may be less tender. If you only use shortening, you’ll get more structure but less buttery flavor. A 50/50 blend gives the best of both worlds.

---

Ingredients for Grandma’s Pie Crust

This recipe makes two 9-inch pie crusts, perfect for one double-crust pie or two single-crust pies.

All-purpose flour – Provides the base and structure for the dough.

Unsalted butter (1/2 cup or 1 stick, cold and cubed) – Adds rich flavor and helps create flaky layers.

Vegetable shortening (1/2 cup, chilled) – Contributes to the tender texture and helps with structural integrity.

Salt (1 teaspoon) – Enhances flavor and balances the fats.

Ice water (6 tablespoons) – Helps bring the dough together without warming the fat.

---

How To Make the Grandma’s Pie Crust

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together 2 1/2 cups of all-purpose flour and 1 teaspoon of salt. This dry base sets up the structure.

Step 2: Cut in the Fats

Add the 1/2 cup of cold butter and 1/2 cup of chilled shortening. Use a pastry cutter or your fingertips to work the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits.

Step 3: Add Ice Water Gradually

Sprinkle in 6 tablespoons of ice water, one tablespoon at a time. Stir gently with a fork after each addition, just until the dough starts to come together. Avoid overworking.

Step 4: Form and Chill

Divide the dough into two equal disks. Wrap each in plastic wrap and refrigerate for at least 1 hour. Chilling relaxes the gluten and firms up the fat, which improves texture.

Step 5: Roll and Use

On a floured surface, roll out one disk at a time into a 12-inch round. Fit into a 9-inch pie pan, trimming excess as needed. Fill and bake as your recipe directs.

---

How to Serve and Store This Pie Crust

This recipe makes 2 crusts, enough for one double-crust or two single-crust pies, serving 8 people total.

Once baked, the pie can be stored at room temperature for up to 2 days (if the filling allows), or refrigerated for up to 5 days. For longer storage, freeze unbaked crusts (rolled or in disk form) for up to 3 months.

---

What to Serve With Grandma’s Pie Crust

Apple Pie with Salted Caramel

A golden crust filled with cinnamon-spiced apples and drizzled with caramel.

Chicken Pot Pie

Creamy chicken and veggies tucked under a flaky top.

Quiche Lorraine

Savory eggs, bacon, and Swiss cheese baked into this buttery base.

Pumpkin Pie

Perfectly spiced and creamy, nestled into Grandma’s crust for a holiday classic.

Blueberry Galette

Rustic and juicy, a free-form tart that highlights the crust’s flakiness.

Chocolate Cream Pie

Silky pudding topped with whipped cream, cradled in a baked shell.

Southern Pecan Pie

Sticky, sweet, and crunchy — the ultimate finish for a well-baked crust.

Vegan Breakfast Quesadillas

Try the crust dough as a savory tart base to pair with these vegan quesadillas.

---

Frequently Asked Questions

Can I make this crust ahead of time?
Yes! Prepare and chill the dough for up to 3 days in the fridge or freeze it for up to 3 months.

What if I don’t have shortening?
You can substitute more butter, though the texture may be slightly less tender. Coconut oil can also work in a pinch.

Do I need to blind bake the crust?
For custard or cream pies, yes. Line the crust with parchment and fill with pie weights, then bake at 375°F for 15 minutes.

Why is my crust tough instead of flaky?
Overmixing or adding too much water can lead to a tough crust. Handle the dough gently and minimally.

Can I use whole wheat flour?
Yes, but replace only up to 50% of the flour to maintain texture. Whole wheat will make the crust a bit denser and nuttier.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use butter only? Did you try it with a savory filling?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

---

Conclusion

Grandma’s Pie Crust is a reminder that simple techniques and a handful of ingredients can create something extraordinary. Whether you’re an experienced baker or just learning the ropes, this recipe is a foundation worth mastering.

For more delicious inspirations, check out my collection on Meals We Share.

Explore more cozy creations like Mango and Dragon Fruit Chia Pudding, Rainbow Smoothie Bowls, and Fruit Tart with Glossy Glaze.

Print

WANT TO SAVE THIS RECIPE?