Grandma’s Secret to a Tender, Flaky Pie Crust Recipe

My mother really is a master pie maker. She has sort of passed pie-making off to me these last several years, but back in the day, she got regular requests for her pies and quiches for special church guests and gatherings. Her pie crust was always tender and flaky and she claimed the reason was the secret ingredient.

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Grandma’s Flaky, Tender Pie Crust Recipe

This pie crust is excellent! When mixing, be sure not to over-mix as this will make the crust less flaky and more “tough”. If you do end up mixing it too long, trust me: It’s still really good. Your family and friends will be happy for you to practice making pies until you get the hang of making them. 😉

Pie Crust Ingredients

• 5 cups All-Purpose Flour
• 2 tsp Salt
• 2 1/2 cups Shortening, Butter, Lard, or (solid) Coconut Oil
• 1 Egg
• 1 tsp Apple Cider Vinegar

Instructions and Tips for Making Perfect Pie Crust

First, mix the flour and salt lightly. Then cut in shortening, butter, lard, or solid coconut oil with a pastry cutter. (Here is a pastry cutter that I like.) It’s desirable to leave some of the fat in small chunks as it creates air pockets which result in a flaky crust.

Note that you can combine a couple of these fats to use what you have on hand or to change the flavor. Using half coconut oil and half butter is very good. Traditionally my mother used vegetable shortening, but we have gotten away from using hydrogenated oils like shortening, so we choose from the other options these days.

Next mix the water, egg, and vinegar together first. Then add to the flour mixture. Mix until nice and smooth, but don’t mix too much.

Try to mix the dough with your spoon or fork instead of your hands until it just isn’t possible because you don’t want the dough to get too warm. You want the butter to stay cold which helps give the flaky texture.

Roll dough out on wax paper or pastry mat sprinkled with flour. Make sure when you roll it out that your pastry mat and rolling pin are well-floured.

Silicone pastry mats are great because they are washable, help your dough not to stick, and measure your pie crust at the same time. I like this pastry mat and I prefer a wooden rolling pin with handles that spins so you don’t have to keep adjusting your hands.

Place the crust into a pie pan and add the filling. Top with a second crust if desired.

You can make this pie dough ahead. Separate it into five equal portions and make it into round discs to be ready to roll them out. Cover each individually with plastic wrap and store in the refrigerator for up to three days. You can also freeze them for up to a month.

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Grandma Pauline’s Meatloaf with Variations

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Grandma’s Tender, Flaky Pie Crust

This recipe makes five crusts which is perfect for making two double-crust pies and a bottom crust. It's also a great crust to make days or weeks ahead to be ready for the holidays.

Course Dessert

Cuisine American

Prep Time 20 minutes

Servings 5 pie crusts

Author Carmen @ DiscoverCreateInspire.com

Equipment

• Bowl
• Measuring Cups and Sppons
• Patry Cutter
• Rolling Pin

Ingredients

• 5 cups All Purpose Flour
• 2 tsp Salt
• 2 1/2 cups Shortening, Butter or (solid) Coconut Oil
• 1 Egg
• 1 tsp Apple Cider Vinegar

Instructions

• Mix lightly: flour and salt.
• Cut in shortening.
• Mix separately: water, egg and vinegar, then add to flour mixture. Mix until nice and smooth, but don't mix too much.
• Roll dough out on wax paper sprinkled with flour.
• Place the crust into a pie pan and add filling. Top with a second crust if desired.

Notes

This pie crust is excellent! When mixing, be sure not to over-mix as this will make the crust less flaky and more “tough” (though still good).

You can combine a couple of these fats to use what you have on hand or to change the flavor. Using half coconut oil and half butter is very good. Traditionally my mother used vegetable shortening, but we have gotten away from using hydrogenated oils like shortening, so we choose from the other options these days.

Also, try to mix it as long as possible with your spoon or fork instead of your hands because you don’t want the dough too get to warm. You want the butter to stay cold which helps give the flaky texture. Leaving some of the fat in small chunks is also desirable as it creates air pockets resulting in a flaky crust.

Make sure when you roll it out that your board and rolling pin are well-floured.

You can make this pie dough ahead. Separate it into five equal portions and make into round discs to be ready to roll them out. Cover each individually with plastic wrap and store in the refrigerator for up to three days. You can also freeze them for up to a month.