Grandma’s Best Pie Crust
Grandma’s pie crust recipe is light, flaky, tender, and absolutely delicious using her secret tips that have never failed me!
- Prep Time: 10
- Total Time: 10 minutes
- Yield: One - 9" pie shell
- Category: pastry, pies, desserts
- Method: Oven
- Cuisine: pastry, pies, desserts
Ingredients
- 203.125 grams or 1 1/2 cups plus 2 tablespoon flour – cold
- 12.5 grams or 1 tablespoon sugar
- 1/2 teaspoon salt
- 8 tablespoon unsalted butter, cut into small cubes and very, very cold
- 3 tablespoon shortening (cold and not butter flavored)
- 3 tablespoon cold water, or as needed
- 2 tablespoon vodka, cold 80 proof
- Ice cubes
Instructions
- Place the water and vodka in a cup and add 1-3 ice cubes to keep cold. In a food processor fitted with the dough blade, add the butter, shortening, flour, sugar, and salt. Pulse 8 to 12 times, until the butter is the size of peas.
- With the food processor running, pour in the water and vodka (not the ice) until it forms a ball. This should take 10-15 seconds at most.
- On a floured surface, dump out the dough and quickly shape into a round disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, place the unwrapped disk on a floured board and gently roll into a circle starting from the center to the outside, turning a quarter turn and flouring the disk/rolling pin until the dough is larger than your pan. For a 9″ pie pan, roll into a 12″ circle. Allow to rest for 5 minutes so the gluten can relax again.
- Gently roll up the dough onto the floured rolling pin and place it into a 9″ Pie Dish. Crimp/flute/trim the edges so the crust just barely fits over top.
- Place the pie pan with the crust in it back into the fridge for 15-30 minutes as this will help prevent shrinkage.
- If par-baking (blind-baking) the crust before you fill it, add parchment paper and fill with pie weights. and bake at 400F for 15 minutes. Remove the parchment, weights, poke holes in the bottom, and bake for 5-20 minutes. This will depend if you’re par-baking or fully baking.
Notes
*Time does not include resting/chilling