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Raw shaped pie crust on a white cloth

Grandmom's Homemade Pie Crust

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A classic oldie, homemade pie crust is a versatile dish used in desserts, pastries, and more.
Cuisine American
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 2 Large Pie Crusts

Ingredients

  • 3 Cups Flour
  • 1 tsp Salt
  • 3 sticks Butter unsalted
  • 1 Egg
  • 1 Tbsp White Vinegar
  • 6 Tbsp Water cold

Instructions

  • Combine the salt and flour in a large bowl. Cut the slightly cold butter into cubes and add it to the flour mixture. Using a pastry cutter or fork cut the butter into the flour until it is crumbly.
  • Next, mix in the egg, water, and white vinegar to form your dough.
  • (Optional) Cover the dough and let it set in the fridge for one hour. This will allow the gluten to relax and make for an easier time rolling and shaping.
  • Roll out your pie crusts on a lightly floured surface. The final product should be circles that are larger than your pie pans to account for the edges and around 1/8-1/4 of an inch thick.
  • Carefully fold your crust in half and transfer it to your pie dish, then unfold it. You want ½-1 inch of extra pie crust hanging over the rim of the pie pan. Any extra can be torn off. Take the extra crust around the edges, roll it towards the rim, and crimp.
  • Once shaped, your crust is ready! you may either freeze or bake your crust according to your preferred recipe.

Notes

  • Make sure the butter is cut into the flour so that it leaves small crumbly pieces. If you leave large pieces of butter, you will have pockets in your crust, resulting in a weak and uneven crust.