This recipe produces a perfectly flaky, tender, and foolproof pie crust every time. The secret lies in keeping the unsalted butter and ice water extra cold — this ensures a light, delicate texture that never disappoints.
Grandma’s No-Fail Pie Crust Recipe
🧾 Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Unsalted butter (chilled and cubed) | 1 cup |
| Salt | 1 teaspoon |
| Sugar (optional) | 1 teaspoon |
| Ice water | ¼ to ½ cup |
🍴 Instructions:
Step 1: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Step 2: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, blend until the mixture resembles coarse crumbs with small pea-sized bits of butter remaining.
Step 3: Add Ice Water
Gradually drizzle in the ice water, one tablespoon at a time, stirring gently with a fork or spatula until the dough just begins to come together. Be careful not to overmix — the dough should still appear slightly shaggy.
Step 4: Form and Chill the Dough
Turn the dough out onto a lightly floured surface and bring it together into a ball. Divide it into two portions, flatten each into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days).
Step 5: Roll Out the Dough
On a floured surface, roll one dough disc into a circle about ⅛ inch thick. Gently transfer it to your pie dish, pressing it lightly into the bottom and sides. Trim excess dough, leaving a 1-inch overhang, and crimp the edges as desired.
Step 6: Chill Before Baking
For best results, chill the prepared pie crust — filled or unfilled — for another 15–20 minutes before baking. This helps the crust keep its shape and ensures a perfect flaky finish.
