A few secret ingredients come together in this perfect pie crust recipe. So tender and flaky, you’ll never use another pie crust recipe again!
I confess, I’m a little intimidated when it comes to making pie crust. Or at least, I was, until I tried this recipe for Grandma’s Secret Pie Crust.
This isn’t my grandma’s recipe, but it’s definitely my go-to pie crust recipe. Although, come to think of it, both of my grandma’s were great cooks, so they probably knew all the secrets for making pie crust.
Their secret ingredients in this recipe are the vinegar and the egg. You don’t see eggs and vinegar in most pie crust recipes.
I don’t know what they do, exactly, but I do know I’ve tried plenty of pie crust recipes without eggs and vinegar, and this one is by far the best!
I’m still not great at rolling out a crust and fitting into a pie pan, but at least I know my crust will be light and flaky. It might not look pretty, but it will be good!
I confess, I don’t always make my pie crusts from scratch. Sometimes I need to save time and I opt for a pre-made crust. The thing is, my family usually can’t tell the difference.
But if I’m making a really special pie for a special occasion, like a birthday, I always go the homemade route.
I’ve also learned that there are certain pies that taste noticeably better with a homemade crust. For example, when I make my Best Banana Cream Pie, I always make the crust from scratch because it makes such a difference!
Even if you don’t make pie crust from scratch all that often, everyone needs a really good pie crust recipe in their baking repertoire.
And Grandma’s Secret Pie Crust is hands-down the best pie crust recipe you’ll ever try!
Here are a few more handy tips for making the perfect pie crust:
- Make sure your butter and water are very cold. I add a some ice to my water, and cut my butter in small pieces and refrigerate it for about 30 minutes before I start making my crust
- For the flakiest crust, once you’ve cut in your butter, finish mixing your pie crust by hand.
- Most pie crust recipes have you refrigerate the dough before rolling, but I find the cold dough is so hard to roll out. I prefer to roll my crust immediately after mixing, then place the crust in a pie pan and chill it. Whichever method you use, don’t skip the chilling step!
- Use a pie crust shield if you’re crust will be in the oven longer than 20 minutes. Otherwise you’ll end up with burnt edges on your pie. I usually remove the shield when my pie has about 15 minutes left to bake so the edges can get nice and golden.
- If you’ll be baking your crust and filling it later (such as for a cream pie), poke the dough all over with a fork before baking. It’s also a good idea to use pie weights or something similar to keep your crust from sliding down the sides of the pie pan. You don’t need anything fancy. I just line my crust with parchment paper and fill it with dried beans.
If you have a food processor, you can use that to cut in the butter, but you’ll still want to add the liquids by hand. This recipe makes enough for two single crust pies, or one double crust pie.
Be sure to save this recipe for Grandma’s Secret Pie Crust to your favorite Pinterest board for later.
Here’s what you’ll need to make Grandma’s Secret Pie Crust
- Flour
- Salt
- Butter
- Eggs
- White vinegar
Grandma’s Secret Pie Crust
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/4 cups cold butter diced
- 1 egg beaten
- 1 tablespoon distilled white vinegar
- 4 tablespoons cold water
Instructions
- In large bowl mix flour and salt. Cut in butter with a pastry cutter, or two knives, leaving lumps about the size of peas.
- In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, a little bit at a time, cutting it in. Add just enough liquid that the dough comes together.
- Roll dough to desired size, then place in pie pans (or on a parchment lined baking sheet for a top crust) and refrigerate for at least 30 minutes before baking.
- Preheat oven to 425 degrees. For a pre-baked crust (to be filled after baking, such as for a cream pie) bake for 10-15 minutes, or until just golden. For a pie crust that is baked with filling, bake as indicated in pie recipe.
32 comments
Marilyn
Very similar to my recipe.
Another tip I use: Form that dough into two 1 inch discs instead of 2 thicker discs. Refrigerate for a minimum of 45 minutes, work one disc at a time. Don’t try to roll it out to size all at once, and roll it on a piece of parchment paper a little larger than your final pie plate size. Flour it and your rolling pin well. Refrigerating it helps relax the dough a bit without warming it up. Starting from the center, roll it out a bit, lift up the rolled out edge, and if it is sticking a bit. add more flour under it and the rest of the disc. Move the parchment paper a quarter turn, and continue rolling it out a bit at a time until it is to size. Works well doing it that way.
Temre
This is the best pie crust recipe ever! I have been using this recipe ever since I found it. Thank you for sharing. Now off to make a quiche or 2.
Susan
Can this pie crust be made ahead and frozen?