November 16th, 2011

Grandma’s Secret Pie Crust

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I confess, making pie crust frightens me a bit.  This isn’t my grandma’s recipe, but it’s definitely my go-to pie crust recipe.  I’m still not great at rolling out a crust and fitting into a pie pan, but at least  I know my crust will be light and flaky. It might not look pretty, but it will be good! If you have a food processor, you can use that to cut in the butter, but you’ll still want to add the liquids by hand.  This recipe makes enough for two single crust pies, or one double crust pie.  You can find a great how-to on making pie crust here.

Grandma's Secret Pie Crust

Grandma’s Secret Pie Crust

Preparation 10 mins Cook Time 10 mins Total Time 20 mins


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/4 cups cold butter
  • 1 egg, beaten
  • 1 tablespoon distilled white vinegar
  • 4 tablespoons cold water


  1. Preheat oven to 425 degrees.
  2. In large bowl mix flour and salt. Cut in butter with a pastry cutter, or two knives, leaving lumps about the size of peas.
  3. In a separate bowl, mix together egg, vinegar, and water.
  4. Drizzle wet mixture into dry mixture, a little bit at a time, cutting it in. Add just enough liquid that the dough comes together.
  5. Refrigerate the dough for 30-40 minutes before rolling.
  6. Fit rolled dough into two 9 inch pie pans. Bake for 10-12 minutes or until just golden.
1 review
Who Dished It Up First: Adapted from



  1. OOOh I am already mouthwatering:-)))

  2. Looks yummy, I love nibbling off the crust.

  3. Mmmmm…I am not good at pie crusts either. But I love to eat it. lol

  4. I can eat pie crust just by itself. For get the filling!

  5. I seem to fumble around, sometimes getting a good crust and sometimes not. Maybe the vinegar in this one does the trick! I’ll try it with my next pie 🙂

  6. mrswilliam says:

    I discovered this recipe 33 yrs ago, a true gem ! I was thrilled to see it on your website, thank you for passing it on!!

    • This recipe for Grandmas pie crust – is this just to line and must it be prebaked and can I have this at the bottom and on the top of the pie. Sounds goo and I would like to try it

  7. My mother made the best pie crusts – always flaky. Mine came out like hockey pucks. Took me a long time before I found out I over-handled the crust and it made them tough. I finally learned to make them in my food processor. Now I don’t hardly need to handle them at all except to roll and place in pans. I haven’t tried or even seen this recipe before. I can’t wait to try it.

  8. Thank you! I’m going to use this recipe for my individual chicken potpies – a recipe I got from

  9. Can I use this pastry as a base as well as a topping. Sounds good and I would love to try it – thanks

  10. Thank you can’t to try it cheers

  11. Our Grandma’s must of knew each other, after reading the ingredients and how to make this crust, I thought, what, this is my Grandma’s recipe. So I got up and got her hand written recipe and sure enough it is the same. I love this pie recipe, my grandma always said do skip the vinegar and make sure the egg is well beaten.
    Thanks for sharing this recipe, now that I have mine pulled out I will be making it.

  12. Marilyn Watts says:

    I love this recipe as I have always used Tenderflake for my crusts but this is even better. Onee question I would like an answer for is how to keep the bottom crust from getting soggy? I have tried a few ideas but it still gets soggy especially when making fruit pies of lemon meringue.Hope I can get an answer.

    • Besides pre-baking the crust before you fill it and bake the pie, there isn’t a whole lot you can do. Fruit pies are the worst for a soggy crust! I have you heard if you toss your fruit with sugar, let it sit for 1/2 hour, and then drain off the juices, that helps. But I have never tried it myself.

      • Try beating an egg white and then brush it on the bottom shell crust. I read it somewhere. Tried it and it worked for me.

    • To keep your bottom crust from getting soggy, brush it with egg white. It seals the crust and keeps the filling from making the crust become soggy.

  13. I use half butter and half crisco in my recipe and add a little bit of sugar and it turns out great but I;m going to try this one next time

  14. Sorry Annie. I’m just seeing the you had already told her about the egg white.


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