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Grandmother’s Pie Crust

A time-honored recipe for a perfectly flaky and buttery pie crust, made with simple ingredients and Grandma’s secret technique. Perfect for both sweet and savory pies.
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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

- For an extra flaky crust, chill the rolled-out dough for another 15 minutes before baking.
- Leftover dough can be wrapped tightly and frozen for up to 3 months.