Grandma’s Pie Crust

Delicious homemade pie crust recipe inspired by Grandma's traditional method.

Why Make This Grandma’s Pie Crust

There’s something undeniably special about a homemade pie crust, especially one that has been passed down through generations. Grandma’s Pie Crust is your ticket to achieving that perfect flaky, buttery base for all your favorite pies. This recipe not only brings nostalgia but also delivers on flavor and texture. With just a few simple ingredients and straightforward steps, you can create a crust that rivals any bakery. Whether you’re making a sweet berry pie or a savory quiche, this crust will elevate your dish to something truly remarkable.

How to Make Grandma’s Pie Crust

Making Grandma’s Pie Crust is a rewarding and enjoyable process. Start with keeping your ingredients chilled, especially the butter, because this is key to that desired flaky texture. While some recipes can be intimidating, this one is easy to follow, even for beginners. Just remember to handle the dough gently, and you’ll be on your way to a delicious pie crust that will impress friends and family alike.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 6 tablespoons ice water (plus more as needed)
  • 1 teaspoon sugar (optional)

Directions:

  1. Cut the butter into small cubes and place it back in the fridge or freezer to keep it cold.
  2. In a large bowl, whisk together the flour, salt, and optional sugar.
  3. Add the cold butter to the flour mixture. Cut it in using a pastry cutter or fork until you have coarse crumbs with some pea-sized bits.
  4. Slowly drizzle in ice water, starting with 6 tablespoons. Mix gently with a fork, adding more water as needed until the dough starts to clump together.
  5. Turn the dough out onto a floured surface and gently knead just until it holds together. Divide the dough into two discs.
  6. Wrap the discs in plastic wrap and refrigerate for at least 1 hour or up to overnight.
  7. When ready to use, let the dough sit at room temperature for 5–10 minutes. Roll out to about 1/8 inch thick.
  8. Fit the dough into a pie plate, trim excess dough, fold the edges under, and crimp the edges. Chill again for 15–20 minutes.
  9. For blind baking, preheat the oven to 375°F, line with parchment paper, and use pie weights. Bake for 15–16 minutes, remove the weights, and bake 10–12 minutes more.
  10. Use as directed in your desired pie recipe.

Nutritional Information

Per serving (based on 1/8 of a pie made with this crust):

  • Calories: 200
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 40mg
  • Sodium: 150mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Sugars: 0g
  • Protein: 2g

How to Serve Grandma’s Pie Crust

Grandma’s Pie Crust is incredibly versatile. Use it as the base for a classic apple pie, a rich pecan pie, or even a creamy chicken pot pie. Serve it warm with a scoop of vanilla ice cream or alongside freshly whipped cream for dessert. For savory dishes, load it with your favorite quiche fillings and enjoy a lovely brunch. No matter how you choose to serve it, this crust will shine.

How to Store Grandma’s Pie Crust

To store the pie crust, wrap the uncooked dough discs tightly in plastic wrap and keep them in the refrigerator for up to 2 days. For longer storage, freeze the wrapped discs in an airtight container for up to 3 months. When you’re ready to use them, let them thaw in the refrigerator overnight, and then allow them to sit at room temperature for a few moments before rolling out.

Expert Tips for Perfect Grandma’s Pie Crust

  • Keep it Cool: Make sure all your ingredients are cold. This helps the dough remain flaky and prevents it from becoming tough.
  • Don’t Overwork the Dough: Handle the dough as little as possible once you add the water. Overworking can lead to a tough crust.
  • Chill, Chill, Chill: Always chill the dough after preparing and before baking to help maintain its structure.

Delicious Variations

  • Whole Wheat Crust: Substitute 1 cup of all-purpose flour with whole wheat flour for a nuttier flavor.
  • Herbed Crust: Add 1 tablespoon of finely chopped fresh herbs (like thyme or rosemary) to the flour mixture for a savory twist.
  • Chocolate Crust: For a dessert option, mix in 2 tablespoons of cocoa powder to the flour for a chocolate pie crust.

Frequently Asked Questions

  • Can I use salted butter instead of unsalted?
    Yes, you can use salted butter, but reduce the added salt to 1/2 teaspoon to balance the flavors.

  • What can I use if I don’t have a pastry cutter?
    A fork works well to cut in the butter. You can also use your fingers to pinch the butter into the flour until it reaches the desired consistency.

  • How do I know when the crust is baked perfectly?
    The crust should be golden brown and firm to the touch. Blind-baked crusts should have a slight crunch when tapped gently, indicating they’re fully cooked.

Conclusion

Grandma’s Pie Crust is more than just a recipe; it’s a way to create delicious memories in the kitchen. With its flaky texture and rich buttery flavor, it serves as the perfect base for countless pies and quiches. Give this recipe a try, and you’ll soon discover how easy it is to impress your friends and family with homemade pies. Don’t forget to share your results and any variations you come up with! Happy baking!

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