Grandmother’s Pie Crust Recipe

Are you ready to elevate your baking game with a truly timeless pie crust recipe? This beloved family favorite has been passed down through generations and is sure to become a staple in your kitchen!

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup butter, chilled and cut into small pieces
• 1/2 cup cold water
• 1 tsp salt
• 1 tsp sugar

Instructions:

• In a large mixing bowl, combine the flour, salt, and sugar.
• Add the chilled butter pieces to the dry ingredients and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
• Slowly add in the cold water, mixing until the dough comes together.
• Divide the dough in half and shape into two discs. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the dough on a floured surface to fit your pie dish. Fill with your favorite pie filling and bake according to your recipe’s instructions.

Nutrition Information:

Calories per serving: 200
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 200mg
Carbohydrates: 20g
Fiber: 1g
Protein: 2g

Popular Questions:

• Can I use margarine instead of butter?

While butter is recommended for the best flavor, margarine can be used as a substitute.

• Can I make the dough ahead of time?

Yes, the dough can be made ahead and stored in the refrigerator for up to 2 days.

• Can I freeze the pie crust?

Yes, the unbaked pie crust can be frozen for up to 3 months. Thaw before using.

• Can I use whole wheat flour?

Whole wheat flour can be used, but the texture may be slightly different.

• Do I need to pre-bake the crust for certain pies?

For custard-based pies, pre-baking the crust may be necessary to prevent a soggy bottom.

• How do I prevent the crust from shrinking during baking?

Chilling the dough before baking can help reduce shrinkage.

• Can I add herbs or spices to the crust for savory pies?

Yes, feel free to experiment with adding herbs or spices to the crust for savory pie recipes.

• How do I achieve a flaky crust?

Keeping the butter cold and handling the dough minimally can help achieve a flaky crust.

• Can I use this crust recipe for both sweet and savory pies?

Yes, this versatile crust recipe works well for both sweet and savory fillings.

• Can I make a lattice crust with this recipe?

Yes, this pie crust is perfect for creating a beautiful lattice crust design.

Helpful Tips:

• For a flakier crust, freeze the butter before incorporating into the flour.
• Brush the crust with an egg wash before baking for a golden finish.
• Add a sprinkle of sugar on top of fruit pies for extra sweetness and shine.
• Experiment with different types of fats for a unique flavor profile.
• Blind bake the crust for custard pies to prevent a soggy bottom.
• Use a combination of butter and shortening for a tender and flaky crust.
• Chill the dough before rolling it out to prevent it from becoming too sticky.
• Use a pie shield or foil to protect the edges of the crust from burning during baking.
• Let the baked pie cool completely before slicing to allow the filling to set.
• Store leftover pie in the refrigerator, covered, for up to 3 days.

Expert Secrets:

• Avoid overworking the dough to maintain a tender texture.
• Use ice-cold water for the flakiest crust possible.
• For a decorative edge, crimp the crust with a fork or fingers before baking.
• Add a splash of vinegar to the water for extra flakiness.
• Roll out the dough on a lightly floured surface to prevent sticking.
• For a savory pie, season the dough with herbs like thyme or rosemary.
• Let the dough rest in the refrigerator before rolling it out for easier handling.
• For a sweeter crust, increase the sugar in the recipe slightly.
• Adjust the salt level to your taste preference for a perfectly balanced crust.
• Practice makes perfect – don’t be afraid to try different techniques and variations to find your favorite crust recipe.