Grandma’s Pie Crust

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Flaky, buttery, and just the right amount of tender, Grandma’s Pie Crust is the gold standard of homemade crusts. This classic recipe has been passed down through generations, and it’s the one that wraps around every memory of holiday pies, Sunday quiches, and surprise galettes. Whether you’re baking a sweet apple pie or a savory chicken pot pie, this crust delivers on flavor and structure every single time.

Unlike store-bought versions that often lack soul, this dough offers a subtle richness and crisp bite that transforms your pies from good to unforgettable. With just a few pantry staples and a little technique, you’ll master this crust and earn your own rave reviews at the dessert table.

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What Kind of Fat Should I Use for the Flakiest Pie Crust?

The fat you choose makes a big difference. This recipe uses butter for its flavor and just the right amount of shortening to amp up the flakiness. You get a crisp edge and that rich, layered texture everyone craves in a perfect slice of pie. Make sure both fats are cold to create those little pockets of steam that lead to tender flakes.

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Ingredients for Grandma’s Pie Crust

• All-purpose flour: The backbone of the crust, it provides structure and a neutral base.
• Salt: Enhances flavor and helps balance the richness of the fats.
• Unsalted butter: Gives the crust its signature flavor and golden color.
• Vegetable shortening: Adds tenderness and those sought-after flaky layers.
• Ice water: Keeps the fats cold and brings the dough together without activating too much gluten.

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How To Make the Grandma’s Pie Crust

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour and salt to evenly distribute the seasoning.

Step 2: Cut in the Fats

Add the cold butter and shortening to the flour mixture. Use a pastry cutter or your fingers to blend until it looks like coarse crumbs with pea-sized pieces.

Step 3: Add Ice Water Gradually

Drizzle in the ice water, one tablespoon at a time, gently mixing just until the dough starts to hold together. Avoid overworking it.

Step 4: Chill the Dough

Divide the dough in half, shape each into a disc, wrap in plastic, and refrigerate for at least 1 hour. This relaxes the gluten and firms up the fats.

Step 5: Roll and Use

On a floured surface, roll out your dough to fit your pie pan. Carefully transfer, trim, and crimp the edges as desired. Blind bake if the recipe calls for it, or fill and bake as needed.

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How to Store and Serve Grandma’s Pie Crust

If you’re prepping ahead, this dough stores beautifully. Wrapped tightly, it lasts up to 3 days in the refrigerator and up to 3 months in the freezer. Thaw in the fridge overnight before rolling. After baking, your crust will stay crisp for a few days at room temp when covered. For serving, let sweet pies cool completely before slicing for cleaner cuts, while savory pies can be served warm for comfort food bliss.

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What to Serve With Grandma’s Pie Crust?

Classic Apple Pie

Nothing beats the simplicity of a cinnamon-kissed apple filling hugged by this flaky crust.

Chicken Pot Pie

The perfect savory match that transforms dinner into something nostalgic and heartwarming.

Quiche Lorraine

For a brunch-worthy crust that holds up beautifully to rich egg custard.

Peach Galette

This free-form pie lets the crust shine with juicy summer stone fruit.

Pecan Pie

A rich, sweet filling that contrasts beautifully with the buttery, flaky base.

Mushroom and Leek Tart

A savory vegetarian option where the crust is just as much the star.

Pumpkin Pie

Ideal for holidays—the crust holds up under the creamy filling without getting soggy.

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Want More Pie Ideas?

If you love the satisfying texture of Grandma’s Pie Crust, try these other baked gems from our recipe box:

• Chocolate Cherry Cream Pie for an elegant twist on a classic.
• Nutella French Toast Casserole if you’re craving indulgence in the morning.
• Cream Cheese Flan when you want something creamy and smooth with a hint of caramel.
• Cherry Chocolate Cheesecake for a lush and fruity treat.
• Cinnamon Roll Cheesecake if you’re ready for a showstopper dessert.

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Save This Pin For Later

📌 Save this recipe to your Pinterest baking board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you stick to butter or try all shortening? Did you make it for something sweet or savory?

I love hearing your stories and tweaks—we’re all just refining Grandma’s secrets one crust at a time.

Explore beautifully curated health-boosting drinks on ChefAlchemy’s Recipes and discover your new go-to for feeling great! Check out even more daily recipe inspiration on my Pinterest page.

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