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Grandma’s Classic Pie Crust Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: Depends on the pie filling and recipe
  • Total Time: Approx. 10 minutes plus baking time according to your pie recipe
  • Yield: Enough dough for a double crust pie (8 servings)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This classic Grandma’s Pie Crust Recipe yields a tender, flaky crust perfect for both single and double-crusted pies. Made with a blend of pastry flour, shortening, and cold butter, the crust offers a buttery texture and rich flavor, enhanced by the addition of vinegar for extra tenderness. Ideal for fruit pies, custards, and more, this versatile dough is easy to prepare and rolls out smoothly for a professional finish.

Ingredients

Scale

Dry Ingredients

  • 3 cups pastry flour (or all-purpose flour, 390 grams)
  • 1/2 teaspoon salt (2 grams)

Fats

  • 1/2 cup shortening (95 grams)
  • 1/2 cup cold unsalted butter (4 ounces)

Liquid Ingredients

  • 1/2 cup ice cold water (4 ounces)
  • 1 tablespoon white vinegar (14 grams)

Instructions

  1. Sift Dry Ingredients: Sift the flour and salt into a large mixing bowl to ensure even distribution and to remove any lumps.
  2. Cut in Fats: Using a pastry cutter or two knives, cut in the shortening and cold butter until the mixture resembles coarse crumbs with pea-sized pieces of fat.
  3. Add Liquid: Combine the ice cold water and white vinegar in a measuring cup, then gradually add this to the flour mixture. Stir gently until the dough just comes together and can be handled without crumbling.
  4. Prepare Surface: Lightly sprinkle flour onto a clean countertop or rolling surface to prevent sticking.
  5. Divide Dough: Split the dough into two equal discs, wrapping them in plastic wrap if not using immediately.
  6. Roll Out Dough: Roll out one disc on a floured surface, making it about 1 inch larger than your pie pan for adequate overhang.
  7. Fit Bottom Crust: Carefully transfer the rolled dough into the pie pan, gently pressing it to fit the bottom and sides without stretching.
  8. Shape Edges for Single Crust: If making a bottom crust only, tuck the edge under and use your thumbs to flute the edges decoratively.
  9. Assemble Double Crust: For a double crust pie, fill the bottom crust with your chosen filling. Roll out the second dough disc and place it over the filling. Fold the edges underneath the bottom crust edge, pressing to seal. Crimp the edges with fingers or a fork, and poke vent holes in the top crust with a fork to allow steam to escape during baking.
  10. Bake: Follow the baking instructions of your specific pie recipe. This crust recipe makes enough dough for a double crusted pie.

Notes

  • Keep all wet ingredients and fats cold to ensure a flaky crust.
  • The vinegar helps tenderize the dough and inhibit gluten development for a flaky texture.
  • Do not overwork the dough to prevent toughness.
  • If not using immediately, wrap the dough discs tightly in plastic wrap and refrigerate for up to 48 hours or freeze for up to 1 month.
  • Adjust the amount of ice water slightly if the dough feels too dry or too wet during mixing.

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Find it online: https://easycookingmadefun.com/grandmas-classic-pie-crust-recipe/