Grandma’s Pie Crust

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There’s something deeply comforting about the smell of a pie baking in the oven — it’s nostalgic, it’s homey, and it often starts with the most humble, yet powerful component: the crust. Grandma’s Pie Crust is more than just a shell for your favorite fillings — it’s buttery, flaky, golden perfection that makes every pie unforgettable.

This timeless recipe has been passed down through generations, lovingly made with simple ingredients and a few little secrets only grandmothers seem to know. Whether you’re making apple pie, quiche, or hand pies, this crust holds up beautifully and adds the perfect bite of texture and flavor.

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Why You’ll Love This Grandma’s Pie Crust

• It’s incredibly flaky and tender, thanks to the balance of fat and flour.
• The dough is forgiving and easy to work with, even for beginners.
• It pairs beautifully with both sweet and savory fillings.
• Can be made ahead and frozen for baking convenience.
• Tastes like the pies you grew up with — pure nostalgia.

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What Kind of Fat Should I Use in Pie Crust?

This is one of the most common questions when it comes to pie crusts — and for good reason! Grandma’s recipe uses a blend of unsalted butter and shortening. Butter gives the crust rich flavor and beautiful golden color, while shortening helps achieve that signature flakiness. Using both means you get the best of both worlds. If you prefer all-butter or all-shortening, you can adapt, but the magic of Grandma’s crust lies in the balance.

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Ingredients for the Grandma’s Pie Crust

Each ingredient in this pie crust recipe plays a crucial role in achieving that perfect, flaky texture and buttery flavor. Here’s what you’ll need and why it matters:

• All-Purpose Flour: This forms the structure of your crust. It provides the perfect balance of tenderness and stability.
• Unsalted Butter: Adds rich flavor and helps create layers in the crust as it melts during baking.
• Shortening: Gives the crust its signature flakiness and tenderness. It also makes the dough easier to handle.
• Salt: Enhances the overall flavor and balances the richness of the fats.
• Ice Water: Keeps the fats cold and helps bring the dough together without overworking it.

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How To Make the Grandma’s Pie Crust

Step 1: Cut in the Fats

In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and shortening. Use a pastry cutter or your fingers to cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Step 2: Add Ice Water

Slowly drizzle in the ice water, one tablespoon at a time, stirring gently with a fork. Add just enough water until the dough begins to come together when pressed. Avoid overmixing.

Step 3: Chill the Dough

Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. Chilling allows the gluten to relax and the fats to firm up, leading to a flakier crust.

Step 4: Roll and Shape

Lightly flour your surface and rolling pin. Roll out one dough disc from the center outward until it’s about 1/8 inch thick. Transfer to your pie dish, trim the edges, and shape as desired. Repeat with the second disc for a top crust if needed.

Step 5: Bake or Freeze

If your recipe calls for pre-baking (blind baking), prick the bottom with a fork and bake at 375°F for 15–20 minutes with pie weights. Otherwise, fill and bake according to your specific pie recipe.

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How to Serve and Store Grandma’s Pie Crust

This pie crust is versatile enough to handle both sweet and savory fillings, and it serves as the foundation for countless dishes. One full recipe yields two 9-inch pie crusts — enough for a double-crust pie or two single-crust pies. It feeds about 8 people, depending on the type of pie you’re making and how generous your slices are.

To store, wrap unused dough tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the wrapped discs for up to 2 months. Thaw overnight in the fridge before rolling out. Once baked, pies made with this crust keep well in the refrigerator for 3–4 days.

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What to Serve With Grandma’s Pie Crust?

Classic Apple Pie

Warm apple pie with cinnamon and sugar is the quintessential pairing with this crust.

Chicken Pot Pie

For a cozy dinner, use this crust as the topper for a hearty, creamy chicken and vegetable filling.

Quiche Lorraine

Savory egg custard with bacon and cheese nestled in this buttery crust makes a wonderful brunch.

Berry Galette

Rustic and easy, fill the crust with mixed berries and fold the edges over for a casual dessert.

Pumpkin Pie

The richness of pumpkin filling complements the flaky, golden texture of this crust perfectly.

Lemon Meringue Pie

Bright, tangy lemon curd paired with airy meringue on a crisp base is a crowd favorite.

Mini Hand Pies

Fill small circles of dough with jam or meat and cheese for portable snacks or appetizers.

Chocolate Cream Pie

Smooth chocolate custard meets buttery crust for an indulgent treat.

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Frequently Asked Questions

1. Can I make Grandma’s Pie Crust ahead of time?
Yes! You can prepare the dough in advance and store it in the refrigerator for up to 3 days, or freeze it for up to 2 months. Just be sure to wrap it well in plastic wrap.

2. Why is my crust tough instead of flaky?
This usually happens when the dough is overmixed or too much water is added. Handle it gently, and use just enough water to bring it together.

3. Can I use all butter or all shortening?
You can, but using both provides the best balance of flavor and texture. All-butter will be richer, while all-shortening will be flakier.

4. Do I need to blind bake the crust?
Only if your recipe calls for a pre-baked crust, like in cream pies or quiches. Otherwise, fill and bake as directed in your pie recipe.

5. How do I prevent a soggy bottom crust?
Blind baking helps, especially for wet fillings. You can also brush the crust with egg white before filling to create a moisture barrier.

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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 it for a savory or sweet pie? Did you try any add-ins like herbs or spices in the crust?
I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other bake smarter!

👉 For more recipes like this, check out my Life With Livia Pinterest.

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Conclusion

Grandma’s Pie Crust isn’t just a recipe — it’s a baking tradition. Its buttery, flaky layers bring comfort to every bite and serve as the perfect base for any kind of filling, whether you’re whipping up a holiday pie or a weeknight quiche. With just a few simple ingredients and a bit of care, you’ll have a go-to pie crust recipe that stands the test of time — just like Grandma intended.

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