Grandma's Secret: Foolproof Flaky Pie Crust

Want a truly flaky homemade pie crust? This all-butter recipe is easier than you think! My secret? Keep everything COLD! Perfect for any pie filling. Get the recipe now!

June 7, 2025
By Sally Thompson.

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Recipe Introduction

Quick Hook

Ever wondered what that secret ingredient is to a perfect pie? Honestly, it all starts with the homemade pie crust . It's about creating those amazing flavors.

Brief Overview

Pie crust, a global staple, it's the foundation of desserts and savory delights. this recipe provides two 9-inch crusts. it’s a medium-difficulty recipe.

Plan for about 20 minutes of prep and at least an hour chilling.

Main Benefits

This homemade pie crust is healthier than store-bought options. It also avoids unwanted additives. Bake this for any occasion. This all-butter crust brings a buttery, flaky taste.

Let's ditch the store-bought stuff, shall we? This crust is surprisingly simple. It's the star, a blank canvas for your creations.

This recipe is allegedly from Grandma. I’ve adapted it, of course. It uses a few simple ingredients. Ready for a delicious adventure?

Grandma's Secret: Foolproof Flaky Pie Crust Recipe Card

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Preparation time:80 Mins

Cooking time:0

Servings:2 9-inch pie crusts

Ingredients:

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (227g) unsalted butter, very cold, cut into ½-inch cubes
• 6-8 tablespoons (90-120 ml) ice water

Instructions:

• Whisk together flour and salt in a bowl or food processor.
• Add cold butter cubes and pulse (or use pastry blender) until the mixture resembles coarse crumbs with pea-sized pieces of butter.
• Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix!
• Divide the dough in half and form each half into a flat disk.
• Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 60 minutes (or up to 2 days).
• On a lightly floured surface, roll out one dough disk to a 12-inch circle.
• Carefully transfer the dough to the pie plate.
• Crimp the edges of the crust to create a decorative border.
• If the recipe calls for a pre-baked crust, prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, or until lightly golden. Remove weights and parchment and bake for another 5-10 minutes until golden brown.
• Fill with your desired pie filling and bake according to the pie recipe.

Foolproof Flaky Pie Crust: The Secret's Out!

Okay, hands up. who's ever had a pie crust disaster? we've all been there. the flakey pie crust recipe is simple.

But martha stewart would even agree. keeping everything ice cold is the key!

Ingredients: The Flaky Pie Crust Recipe Easy!

Here's what you'll need. You can find everything in most supermarkets.

• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon (5g) salt
• 1 cup (227g) unsalted butter, very cold
• 6-8 tablespoons (90-120 ml) ice water

Honestly? i sometimes throw the butter in the freezer for 15 mins before i cube it. absolute game-changer! also, don’t be afraid to add more water if needed.

Just one tablespoon at a time! you are looking for a dough that easily forms a ball.

Equipment: Gather Your Arsenal

No need for fancy gear, but a few things will make your life easier:

• Food processor or pastry blender
• Large mixing bowl
• Plastic wrap
• Rolling pin
• 9-inch pie plate(s)

I highly recommend using a food processor if you have one! It cuts the butter in perfectly. The key thing is not overdoing the mixing process.

Alright, let's dive into what you'll need to whip up this incredible homemade pie crust. I promise it’s easier than you think! We're talking a flakey pie crust recipe good enough to make even Mary Berry proud!

Ingredients & Equipment

Forget shop-bought. This recipe features a buttery flavour with a perfect balance of flakiness and tenderness.

Main Ingredients: Let's Get Precise

Here's the lowdown on the key ingredients. Get these right, and you're already halfway there!

• All-purpose flour: 2 ½ cups (300g), plus extra for dusting. Plain flour. Nothing fancy.
• Salt: 1 teaspoon (5g). Just regular table salt will do!
• Unsalted butter: 1 cup (227g), seriously cold, and cubed. I’m talking ice-cold butter.
• Ice water: 6-8 tablespoons (90-120 ml). It must be ice cold.

For the butter, look for a good quality one. Don't scrimp here! A higher fat content is what gives you that lovely, flaky texture. Trust me on this.

Seasoning Notes: The Simple Truth

We're keeping things pretty traditional here. No crazy spice combinations needed.

• Essential spice combinations: A tiny pinch of nutmeg can be nice. Adds warmth.
• Flavor enhancers and aromatics: Honestly, good butter and a bit of salt are all you need!
• Quick substitution options: If you’re feeling fancy, you could try brown butter... but maybe save that for later.

Equipment Needed: The Essentials Only

You really don't need a kitchen gadget graveyard for this one.

• Essential tools only: Food processor (if you have one, fab!), or a pastry blender/fork. A bowl, plastic wrap, a rolling pin, and a 9-inch pie plate.
• Common household alternatives: No food processor? No worries. Use your hands! Just work quickly and keep everything cold.

Seriously, that’s it. Nothing too scary, right? Let's do this.

Honestly, mastering a flakey pie crust recipe easy enough for a weeknight is a life skill. you know? then you can experiment with stuff like coconut oil pie crust or even a healthy pie crust .

Once you nail this version, it's game on! i found natasha’s kitchen pie crust also has a good guide.

Grandma's Secret: Foolproof Flaky Pie Crust

Honestly, who doesn't love a good pie? and let's be real, the crust can make or break it. this homemade pie crust recipe isn't just any recipe; it's my grandma's secret.

She swore it was passed down through generations... whether that's true or not, it makes one heck of a pie!

Forget the shop-bought stuff. this all-butter crust is buttery, flaky, and – get this – surprisingly simple. the trick? keeping everything cold .

It’s your blank canvas, ready to elevate anything you bake.

This recipe is like a classic, but with my own little touch. think pie crust recipe martha stewart , but way less fussy.

It has a buttery flavour. it offers a perfect balance of flakiness and tenderness. this is achieved by incorporating cold butter and ice water into the flour mixture.

Level? Medium. Don't be scared. There is some patience required as well as a keen eye. You can totally nail it.

• Prep: 20 mins + 60 minutes chilling.
• Cook: Depends on your pie!
• Total: See above. A minimum of 1 hour 20 minutes , plus baking.
• Yields: Enough for two 9-inch pies. Perfect for a double-crust apple pie, or two single-crust wonders!

Prep Steps: Mise en Place, Sorted!

First, essential mise en place . basically, get your act together. measure out: 2 ½ cups (300g) of all-purpose flour, 1 teaspoon (5g) of salt, 1 cup (227g) of super cold, cubed unsalted butter, and 6-8 tablespoons (90-120 ml) of ice water.

Honestly, pop the butter in the freezer for 15 minutes before you even start.

Safety? Not much to worry about here, unless you’re prone to butter-related accidents.

Time-saver? Measure out everything before you start. Trust me, it helps.

Step-by-Step to Flakey Pie Crust Recipe Easy

1. Dry Stuff First: Whisk flour and salt in a bowl or food processor.
2. Butter Time: Add cold butter. Pulse (or use a pastry blender) until it looks like coarse crumbs. Pea-sized butter chunks are good!
3. Ice, Ice, Baby: Add ice water, one tablespoon at a time. Mix until the dough just comes together. Don't overmix!
4. Disk-o-rama: Divide the dough. Form each half into a flat disk.
5. Chill Out: Wrap them tight. Fridge time! Minimum 60 minutes , up to 2 days.
6. Roll With It: Flour your surface. Roll one disk to a 12-inch circle.
7. Pie Plate Plunge: Carefully move the dough to your pie plate.
8. Crimp It Good: Crimp those edges fancy!
9. Pre-Bake (If needed): Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375° F ( 190° C) for 15- 20 minutes , or until lightly golden. Remove weights and parchment and bake for another 5- 10 minutes until golden brown.
10. Fill and Bake (if not pre-baking): Fill with your desired pie filling and bake according to the pie recipe.

My Pro Tips for Flakey Pie Crust Recipe

• Cold is Key: Seriously, cold ingredients are vital! Best Gluten-free Piecrust , Coconut Oil Pie Crust , Healthy Pie Crust , Natasha’s Kitchen Pie Crust , Coconut Flour Pie Crust or Oil Pie Crust . Whatever pie crust recipe you're going for, cold is the answer!
• Don't Overdo It: Overmixing = tough crust. Mix until just combined.
• Rest Up: Chilling lets the gluten relax. Happy gluten = tender crust.
• Mistake Alert : Using too much water. Add it slowly.
• Make-ahead? Wrap those disks and freeze them! They’ll last for months. Defrost in the fridge overnight.

Honestly, mastering this homemade pie crust will make you feel like a baking wizard. Go on, give it a go!

Recipe Notes for the Perfect Pie

Right, so you’ve got the basic recipe for grandma's secret: foolproof flaky pie crust . ace! but like any good bake, there's always room for a bit of extra finesse, innit? so, let's chat about how to really nail this homemade pie crust .

Serving Up Some Style: Plating and Presentation

Honestly, a beautiful pie is half the battle! for a classic look, go for a simple lattice top. feeling fancy? try crimping the edges with a fork or your fingers for that rustic charm.

I like serving my apple pie warm with a big scoop of vanilla ice cream. or, if you're making a savoury pie, a fresh green salad cuts through the richness perfectly.

Think afternoon tea meets bake off .

Storing Your Pie Crust Like a Pro

Right, so you've made your dough, but you're not ready to bake? no worries! just wrap it up tight in cling film.

Pop it in the fridge for up to two days, or even better, freeze it for up to three months.

I mean, freezing is great. to defrost, stick it in the fridge overnight. for left overs keep them in air tight containers.

Reheating instructions : Reheat in a pre-heated oven for 10-15 minutes, or until warm to the touch.

Shake Things Up: Variations and Swaps

Want to add your own spin? Go for it!

• Dietary adaptations: For a Best Gluten-free Piecrust , use a good quality gluten-free flour blend. For a lighter take, Coconut Oil Pie Crust , adds a subtle flavour.
• Seasonal Swaps: Stone fruits during summer! Nothing is better, but it is also fun to experiment!

Nutrition Nuggets: Keeping it Real

Okay, let's be honest, pie isn't exactly a health food. but everything in moderation, right? the healthy pie crust alternatives would include reducing fat, and sugar and increasing fiber.

A slice is around 300 calories, 4g of protein, 20g of fat, and 25g of carbs.

Right, that's your lot! don't be scared, get baking! remember, even if it doesn't look perfect, it'll still taste amazing.

Now go forth and create some pie crust recipe martha stewart level masterpieces, but with your own unique twist!