There’s nothing quite like a homemade pie crust, especially when it’s a beloved family recipe. Grandmother’s Pie Crust is buttery, flaky, and easy to make, making it the perfect base for all your favorite pies. Whether you’re baking a sweet apple pie or a savory quiche, this crust will add the perfect touch to your dish.
Ingredients
- 3 cups all-purpose flour
- ¼ teaspoon cream of tartar
- 1 teaspoon salt
- 1 ½ cups Crisco (or unsalted butter, cold and cubed)
- 4 to 8 tablespoons very cold water
- 1 egg, beaten
- 1 tablespoon vinegar
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, cream of tartar, and salt until well combined.
Step 2: Cut in the Fat
Using a pastry cutter or fork, cut in the Crisco (or butter) until the mixture forms coarse crumbs. The pieces of fat should be about the size of small peas.
Step 3: Add Wet Ingredients
In a separate bowl, mix the cold water, beaten egg, and vinegar. Gradually add this liquid mixture to the flour mixture, stirring gently until the dough just comes together.
Step 4: Form and Chill the Dough
Gather the dough into a ball, being careful not to overwork it. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
Step 5: Roll and Use
On a lightly floured surface, roll out the dough to fit your pie pan. Proceed with your favorite pie recipe, whether it’s a fruit pie, custard pie, or a savory option.
Tips for a Flaky, Tender Crust
1. Keep Everything Cold
- Use cold butter or shortening to keep the fat from melting too soon.
- Chill the dough for at least 30 minutes before rolling it out.
2. Don’t Overmix
- Overworking the dough can make it tough. Mix only until the ingredients come together.
3. Use Butter for More Flavor
- For a richer, buttery taste, substitute half or all of the shortening with butter.
4. Make It Sweeter or Savory
- For a sweeter crust, add 1 tablespoon of sugar.
- For a savory crust, add 1 teaspoon of dried herbs like thyme or rosemary.
5. Make It Gluten-Free
- Use a gluten-free all-purpose flour mix in place of regular flour.
How to Store Pie Crust
Refrigeration:
- Store the unbaked dough wrapped in plastic wrap for up to 3 days in the refrigerator.
Freezing:
- Wrap the dough in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Thaw overnight in the fridge before using.
Baked Pie Crust Storage:
- Keep a pre-baked pie crust at room temperature for 2 days, covered loosely with foil.
- Store in the fridge for up to a week in an airtight container.
FAQs
1. Can I use all butter instead of Crisco?
Yes! Using butter will give the crust a richer flavor but may make it slightly less flaky.
2. Why is my crust too dry?
If the dough is crumbly, add cold water one tablespoon at a time until it holds together.
3. How do I prevent a soggy pie crust?
For custard or fruit pies, blind bake the crust first by partially baking it before adding the filling.
4. Can I make the pie dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for 3 months.
5. Why does this recipe include vinegar?
Vinegar helps tenderize the dough and prevents gluten from making the crust too tough.
Final Thoughts
This classic homemade pie crust is a family favorite that guarantees a flaky, delicious crust every time. Whether you’re making a holiday pie, a summer fruit tart, or a comforting chicken pot pie, this recipe is sure to become a staple in your kitchen.
Try it today and bring a touch of tradition to your baking!
Happy Baking!