Grandma’s No-Fail Pie Crust Recipe
This recipe yields a flaky, tender, and reliable No-Fail Pie Crust. The key to success is keeping the unsalted butter and ice water very cold, which ensures a light and delicate crust texture.
Ingredients:
| Ingredient | Quantity |
| All-purpose flour | 2 1/2 cups |
| Unsalted butter (chilled and cubed) | 1 cup |
| Salt | 1 teaspoon |
| Sugar (optional) | 1 teaspoon |
| Ice water | 1/4 to 1/2 cup |
How To Make Grandma’s No-Fail Pie Crust:
- Step 1: Combine Dry Ingredients: In a large bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon sugar (if using).
- Step 2: Cut in Butter: Add the chilled, cubed butter to the dry ingredients. Cut the butter into the flour mixture using a pastry cutter, two knives, or your fingertips until it resembles coarse crumbs with pea-sized pieces of butter throughout.
- Step 3: Add Ice Water: Gradually add the ice water, a tablespoon at a time, mixing gently with a fork or spatula until the dough just starts to come together. Avoid adding too much water; the dough should still look a little shaggy.
- Step 4: Form Dough and Chill: Turn the dough onto a lightly floured surface and quickly form it into a ball. Divide the dough in half, flatten each half into a disc, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour (or up to 2 days).
- Step 5: Roll Out Dough: On a floured surface, roll out one dough disc into a circle about 1/8-inch thick. Carefully transfer the dough to your pie dish, pressing it gently into the bottom and sides. Trim any excess dough, leaving about a 1-inch overhang, and crimp the edges as desired.
- Step 6: Chill Again: For best results, place the prepared pie crust (either empty or filled) back in the refrigerator for another 15-20 minutes before baking or filling. This helps the crust hold its shape.
