Grandma’s No-Fail Pie Crust Recipe
Foolproof Flaky Pie Crust Recipe
This buttery, tender pie crust is your go-to for consistent, delicious results. The secret? Keeping everything ice-cold—from the butter to the water—so the crust stays light, flaky, and never dense.
🧾 Ingredients:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Unsalted butter (cold, cubed) | 1 cup (2 sticks) |
| Salt | 1 teaspoon |
| Sugar (optional) | 1 teaspoon |
| Ice water | 1/4 to 1/2 cup |
👩🍳 Instructions:
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine flour, salt, and sugar (if using). Whisk until evenly distributed.
Step 2: Cut in the Butter
Add the cubed cold butter to the flour mixture. Using a pastry blender, fork, or your fingers, work the butter in until the texture resembles coarse crumbs—small, pea-sized bits of butter are ideal.
Step 3: Add Ice Water Slowly
Drizzle in the ice water, a tablespoon at a time, gently stirring with a fork until the dough begins to clump together. Stop when the mixture holds its shape when pressed—don’t overwork it.
Step 4: Shape and Chill
Transfer the dough onto a lightly floured surface. Bring it together quickly into a rough ball. Split into two equal pieces, shape into discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 48 hours.
Step 5: Roll It Out
After chilling, roll out one disc on a floured surface into a circle about 1/8 inch thick. Gently place it into your pie dish, pressing it into the bottom and sides. Trim any overhang, leaving about an inch if you plan to crimp the edges.
Step 6: Chill Again Before Baking
Pop the pie crust (empty or filled) back in the fridge for 15–20 minutes before baking. This final chill helps prevent shrinking and ensures the crust keeps its shape beautifully.
This pie crust is versatile and perfect for fruit pies, quiches, or cream pies. Once you try it, you’ll never need another recipe.
