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
2 ½ cups (315 g) all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional, for sweet pies)
1 cup (225 g) unsalted butter or lard, chilled and cubed (or a 50/50 mix)
½ cup (120 ml) ice water (may need a little more or less)
1 teaspoon vinegar or lemon juice (optional, for tenderness)
Instructions
In a large bowl, whisk together flour, salt, and sugar.
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.
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.
Turn dough onto a lightly floured surface. Gently bring together into two discs—do not overwork.
Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
Roll one disc into a 12-inch circle for a 9-inch pie pan. Fit into pan without stretching.
Add filling of choice, top with second rolled disc (or lattice), crimp edges, and vent top crust if covering fully.
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
Keep all ingredients cold for best flakiness.
Do not knead—overworking toughens the crust.
Chill assembled pie for 15 minutes before baking to reduce shrinkage.
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