Description
A classic, flaky, and buttery pie crust recipe passed down through generations. Perfect for both sweet and savory pies, this crust is simple, versatile, and always delivers tender, golden results.
Ingredients
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2 ½ cups (315 g) all-purpose flour
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1 teaspoon salt
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1 teaspoon sugar (optional, for sweet pies)
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1 cup (225 g) unsalted butter or lard, chilled and cubed (or a 50/50 mix)
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½ cup (120 ml) ice water (may need a little more or less)
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1 teaspoon vinegar or lemon juice (optional, for tenderness)
Instructions
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In a large bowl, whisk together flour, salt, and sugar.
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Cut chilled butter (or lard) into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits of fat.
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Gradually add ice water (with vinegar or lemon juice, if using), 1 tablespoon at a time, tossing with a fork until the dough begins to come together.
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Turn dough onto a lightly floured surface. Gently bring together into two discs—do not overwork.
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Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
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Roll one disc into a 12-inch circle for a 9-inch pie pan. Fit into pan without stretching.
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Add filling of choice, top with second rolled disc (or lattice), crimp edges, and vent top crust if covering fully.
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Bake according to pie recipe directions. For blind baking: line crust with parchment, fill with pie weights, bake at 375°F (190°C) for 15 minutes, then remove weights and bake 10 more minutes until lightly golden.
Notes
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Keep all ingredients cold for best flakiness.
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Do not knead—overworking toughens the crust.
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Chill assembled pie for 15 minutes before baking to reduce shrinkage.
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Works equally well for sweet fruit pies or savory quiches and pot pies.
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 25 minutes (for blind bake)
- Category: Baking / Pastry
- Method: Mixing and Baking
- Cuisine: American / European
Nutrition
- Serving Size: 1 slice of crust
- Calories: 170 kcal
- Sugar: 1 g
- Sodium: 105 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Ruth’s Grandma’s pie crust, flaky pie dough, homemade pie crust, buttery pastry, traditional pie crust