Description
Grandma’s legendary pie crust recipe unlocks flaky, buttery perfection passed down through generations. Crisp, golden edges and delicate layers promise a nostalgic slice of homemade comfort that you’ll cherish with every delightful bite.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (300 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter
- 1 teaspoon salt
Additional Ingredients:
- 6 to 8 tablespoons ice water
Optional Ingredients:
- 1 tablespoon sugar
- 1 teaspoon vinegar
Instructions
- Refrigerate all ingredients thoroughly, including flour, to maintain optimal temperature for a delicate, crumbly pastry. Cold components are crucial for achieving a light, flaky texture.
- Combine flour, salt, and optional sugar in a spacious mixing vessel, whisking thoroughly to distribute seasonings evenly throughout the dry mixture.
- Incorporate frigid, cubed butter into the flour blend using a pastry cutter or fingertips. Break down butter until the texture resembles coarse, pebble-like crumbs, which will create signature layered pastry structure.
- Gradually introduce ice-cold water, one tablespoon at a time. Gently integrate liquid using a fork, stopping when the dough coheres into a shaggy, slightly irregular mass that maintains shape when compressed.
- Partition the dough into two equal segments for a double-crust preparation, or maintain as a single piece for a simple crust. Transform each portion into a compact disc, encase completely in plastic wrap, and refrigerate for minimum 30 minutes to solidify butter and relax gluten proteins.
- On a lightly dusted surface, elongate one dough disc into a thin circular shape approximately 1/8-inch thick. Carefully transfer to pie pan, pressing gently into edges and trimming excess with a modest overhang for decorative crimping.
- For pre-baking, puncture dough base with fork tines, layer with parchment, and fill with ceramic weights or dried legumes. Roast at 375F for 15 minutes, remove weights, then continue baking 5-10 minutes until achieving a golden complexion.
- Populate the prepared crust with selected filling, potentially covering with a secondary crust layer. For an elegant finish, delicately brush exposed pastry with a whisked egg wash, creating a luminous, bronzed surface during final baking.
Notes
- Keep butter ice-cold to guarantee maximum flakiness in your pie crust, ensuring those delectable tender layers every baker dreams about.
- Work quickly and handle dough minimally to prevent butter from melting, which prevents developing those signature delicate, crumbly textures.
- Use vodka instead of water for an ultra-tender crust since alcohol doesn’t develop gluten, resulting in an exceptionally light and crispy pastry.
- Experiment with alternative flour blends like adding almond or whole wheat flour for unique nutritional profiles and interesting flavor dimensions while maintaining classic pie crust structure.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 267
- Sugar: 0.5 g
- Sodium: 149 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg