Grandmother’s Pie Crust Recipe: Flaky, Buttery, and Timeless
There’s something truly magical about baking with recipes passed down through generations. Grandmother’s Pie Crust Recipe is one of those timeless treasures. It’s wonderfully flaky, perfectly buttery, and incredibly versatile, making it the ideal base for any pie filling—whether sweet or savory. The secret? A touch of cream of tartar, just like Grandma used to do.
A Slice of Nostalgia
This pie crust recipe comes straight from Grandma’s kitchen, carrying with it the warmth and love that only homemade pies can offer. There’s no better way to bring family and friends together than with a pie made from scratch. The delicate, golden layers of this crust hold memories of holidays, family gatherings, and cherished moments around the dinner table.
Why This Recipe Is Special
- Time-Tested and Foolproof: This is a tried-and-true recipe that’s been perfected over generations.
- Flaky Perfection: The combination of Crisco and very cold water ensures a tender, flaky crust every time.
- Versatility at Its Best: Use it for fruit pies, cream pies, quiches, or even savory pot pies.
Chef Tips and Variations
- Chill for Success: Keep all your ingredients, especially the Crisco and water, as cold as possible for the flakiest crust.
- Make It Sweeter: For dessert pies, add a tablespoon of sugar to the flour mixture.
- Egg Wash Shine: Brush the top crust with a beaten egg before baking for a beautifully golden, glossy finish.
Serving Suggestions
Grandmother’s Pie Crust pairs wonderfully with just about any filling. Classic options include apple, cherry, and pumpkin, but it’s also perfect for savory fillings like chicken pot pie or quiche. Serve your pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly comforting dessert.
Grandmother’s Pie Crust
Ingredients
- - 3 cups all-purpose flour
- - 1/4 teaspoon cream of tartar Grandma’s secret ingredient!
- - 1 teaspoon salt
- - 1 1/2 cups Crisco vegetable shortening, chilled
- - 4 to 8 tablespoons very cold water as needed
- - 1 well-beaten egg optional, for egg wash
- - 1 tablespoon vinegar optional, for extra tenderness
Instructions
- **Chill the Ingredients:**
- - Ensure the Crisco and water are very cold. You can even chill the flour for 10 minutes.
- **Mix the Dry Ingredients:**
- - In a large mixing bowl, whisk together the flour, cream of tartar, and salt.
- **Cut in the Crisco:**
- - Using a pastry cutter or your fingers, cut the chilled Crisco into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- **Add the Liquid:**
- - In a small bowl, mix the vinegar into the ice-cold water.
- - Gradually add this mixture, one tablespoon at a time, tossing with a fork until the dough starts to come together.
- **Form the Dough:**
- - Divide the dough into two equal parts.
- - Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- **Roll Out the Dough:**
- - On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- - Carefully transfer it to your pie dish, pressing gently into the edges.
- **Fill and Bake:**
- - Fill the crust with your desired pie filling.
- - If making a double-crust pie, roll out the second disk and place it over the filling, crimping the edges to seal.
- - Cut small vents to allow steam to escape.
- - Brush with egg wash for a golden finish.
- - Bake according to your pie recipe's instructions.
- **Serve and Enjoy:**
- - Let the pie cool slightly before serving.
- - Perfect with a scoop of ice cream or whipped cream!
Notes
- Leftover dough can be wrapped tightly and frozen for up to 3 months.
