Recipe: Grandma’s Buttery Pie Crust

Grandma’s Buttery Pie Crust

• 1 cup (2 sticks) very cold butter cut into ½ inch cubes

• 2 cups flour

• Pinch of salt

• ¼ cup ice water

Pour dry ingredients into a bowl. Then wash your hands and keep your hands very cold. 

Use your thumbs to pinch the flour and butter together across your finger tips, almost as if you are snapping your fingers. The result will be soft petals of pastry. Stop when all the cubes of butter have been turned into petals. Do not over-handle the pastry.

With a fork or your hands, sprinkle in ¼ cup ice cold water. The dough should lightly stick together. Add more water bit by bit until you can form a ball. 

Roll out your dough on a floured board. Pat the sides toward the middle if you have an uneven edge to your dough circle. Then gently fold in half and lift into the pie pan. Open the dough to fill the pan. 

Fill the crust with filling. 

Make a second crust to top the filling if you are making a two crust pie. 

Pinch the edges into a nice scallop. 

The baking time will depend on the filling you use.

If serving pie with whipped cream, it’s definitely worth it to make your own at home if you have time!