Grandma’s No-Fail Pie Crust Recipe

This classic pie crust recipe is a reliable foundation for any pie you want to make. Follow these simple steps for a flaky and tender crust every time.

Ingredients:

Instructions:

1. Combine dry ingredients: In a large bowl, whisk together flour, salt, and sugar.
2. Cut in butter: Add chilled, cubed butter to dry ingredients. Cut butter into flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs with pea-sized pieces of butter throughout.
3. Add ice water: Gradually add ice water, a tablespoon at a time, mixing gently until dough starts to come together. Avoid adding too much water.
4. Form dough: Turn dough onto a lightly floured surface and form it into a ball. Divide dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour.
5. Roll out dough: On a floured surface, roll out dough into a circle about 1/8-inch thick. Carefully transfer dough to your pie dish, pressing it gently into the bottom and sides. Trim excess dough, leaving about a 1-inch overhang, and crimp the edges as desired.
6. Chill again: For best results, chill pie crust in the refrigerator for another 15-20 minutes before baking or filling.

Enjoy your homemade pie crust!