Making pies from scratch is a labor of love, but it’s not particularly difficult. My Grandma’s best pie crust recipe is flaky and flavorful. Here’s how to make pie crust using her recipe.
Yesterday, Ancestors in Aprons posted a pie crust recipe. The perfect pie crust recipe, she calls it. No way, I thought. I have the best pie crust recipe, straight from my Grandma’s recipe card file.
When I clicked over, though, I was surprised to see that her recipe—one passed down through the generations—is very similar to my recipe, which came from my grandma.
Grandma’s best pie crust recipe — the secret
Both of the “best pie crust recipe” contenders call for an unexpected ingredient: vinegar.
I’ve always thought that was the secret to the wonderful flavor of this crust. I’ve modified Grandma’s pie crust recipe a bit—I use butter instead of Crisco—but it’s still our go-to recipe for pie making.
How to make pie crust from scratch
Certainly, it’s easy to grab a ready-made pie out of the supermarket freezer. But a homemade pie offers so much more flavor, so much more heart. Plus, you’ll skip wonky ingredients.
Learning how to make pie crust from scratch means you will always be able to make a dessert that wows people. Whether you’re making apple pie, peach pie, blueberry pie, or something savory like a chicken pot pie, mastering this pie crust recipe is the foundation.
When making pie crust from scratch, avoid over-working the dough. Blend the ingredients just until they come together.
This isn’t like bread dough that requires kneading.
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These days, my youngest son is in charge of our holiday pies.
Let me tell you, folks. If my teenager can tackle pie crust made from scratch, you can too!
No more Mrs. Smith’s frozen pies for you. Grandma’s pie crust recipe will make a believer out of you!
★ Did you make this recipe? Don’t forget to give it a star rating below!
Grandma's Pie Crust Recipe
Make the dough
Measure flour and salt into large bowl. Using a pastry blender, cut butter into dry ingredients until you have a fine crumble. Crack egg into measuring cup; add vinegar and then enough water to make 7/8 of a cup, more or less. Use fork to whisk egg mixture together. Pour egg mixture into dry ingredients almost all at once. (I usually hold out about a quarter of a cup.) Mix with the fork, gently gathering the dough from the outside of the bowl. Add the rest of the liquid if necessary. Do not over mix. Alternatively, you can use a stand mixer - just be sure not to over mix.
As soon as the dough comes together, turn it out onto a floured surface. Use your hands to carefully press the dough together---you're not kneading here, just binding the ingredients together in a solid mass.
Roll the dough
Divide dough evenly, then roll out on a liberally floured surface. Fold the dough in half for easy lifting, then move into a pie pan. (I just use a simple glass pie pan like this.)
Roll both dough edges under at the rim of the pie pan, and crimp them together. Crimping is an art! Perfect crimping takes years of practice. (My pies are still not as beautiful as my mom's, but I've got her apple pie recipe down pat. You should try it.)