Dessert | November 5, 2017

Grandma’s Famous Homemade Pie Crust Tutorial

I LOVE my Grandma’s pies. I especially go gaga over her Cherry Pie. However, I’ve never really had to make it- because she has always made it. One year I was not going to  be spending thanksgiving with her so I received a lesson before hand on how Grandma makes her pies, and her recipes. She is famous for her homemade pie crust! Like seriously famous.
criss cross design on strawberry pie

 This homemade pie crust surprisingly easy and  creates a light, flakey, buttery pie crust that pairs perfect with all pies! I always expect something this good to be so hard. It’s NOT! I’m going to show you step by step, tip by tip, how to make the best homemade pie crust.

hand curling sides of pie crust

How to make Homemade Pie Crust

This recipe calls for very few ingredients, but it is important that you use these exact ingredients as described.

STEP 1: Mix dry ingredients.

dry ingredients being mixed overhead shot

STEP 2: ADD in Shortening.You can use regular, or butter flavored. Pictured is a yellow butter flavored shortening, hence why it is yellow. Shortening is what helps the crust to rise and to have the buttery flaky texture everyone so loves.

butter being put into dry ingredients bowl

STEP 2 CONT…Add in shortening to dry ingredients. Using two knives cut in the shortening.

knives cutting shortening
STEP 3: Slowly pour in ice cold water  and  keep cutting. Adding water cutting, water and cutting.

ice water being poured into crust mix

*PRO TIP-It is VERY important to use cold water. ICE water. You want a nice cold dough. Even after you have formed this nice firm ball it’s a good idea to put it in the fridge for a little while. After you have rolled it out, once again you can put it in the fridge. The cold dough quickly heated up in the oven is what causes a nice flakey crust.

hands cutting shortening into smaller pieces

STEP 4: Mix until it pulls away from side. Keep cutting and adding  small amounts of water till firm ball.

hands making firm ball out of crust

STEP 5: Prepare a floured surface to roll out the crusts.

*PRO-TIP:  You also want to handle the dough very little. Don’t do any uneccesary kneading or tossing. Flour surface, roll and place in pie plate.

crust being floured

This recipe makes enough for 4 balls, and two pie crusts. Or you can make one pie and use extra for beautiful decorations on top and around the circumference. Remember the dough needs to remain very cold. It’s also easier to work with when it is cold. While you are working with one ball, refrigerate or freeze remaining dough balls while you work with one dough ball at a time.

hand holding ball of pie crust- roller on the side with other ball of crust

Roll out each dough ball. Smaller balls will make thinner crusts. Use thinner crusts for the top. Fold the dough into 4ths or roll onto rolling pin to transfer.

You can use extra dough or extra dough balls to make your crusts more decorative! I love pie cutters for the seasons.

pie cutter used to cut leaf shapes

crust made into long braid

Roll out another circle for the top and transfer the same way. Crimp or style how you like, see here how to do a simple lattice pie crust. You can go all sorts of crazy creative at this point, or you can keep it simple.

criss cross design on strawberry pie
crust leaves on pie
braided piecrust makes pecan pie border

5 from 1 vote
Grandma Harding’s Famous Pie Crust
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
This homemade pie crust is easy and creates a light, flakey, buttery pie crust that pairs perfect with all pie filling! Follow this step by step tutorial.
Course: Dessert
Cuisine: American
Keyword: homemade pie crust tutorial
Servings: 16 servings
Calories: 265 kcal
Author: Desarae
  • 4 cups of flour
  • 1 1/3 cup shortening
  • 1 tsp sugar
  • 1 tsp salt
  • 1 + cup Ice cold water
  1. 1.mix dry ingredients
  2. 2.cut shorting into dry ingred. -use butter knives and criss cross them
  3. 3.slowly pour in ice cold water and mix till pull away from side. keep cutting till firm ball
  4. 4.divide into 4 balls and roll out. top dough circles thinner
  5. 5.fold into halves with transferring so no rip.
  6. 425 for 15 minutes
  7. then lower heat to 375 for 45
  8. roll out on generously floured surface
  9. poke slits top crust
  10. if fresh fruit or cream use fork and poke holes in bottom
  11. bake 25 minutes 375-400 keep eye on it!!
  12. sugar top crust before baking (my favorite
Nutrition Facts
Grandma Harding’s Famous Pie Crust
Amount Per Serving
Calories 265 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Sodium 146mg6%
Potassium 33mg1%
Carbohydrates 24g8%
Protein 3g6%
Calcium 5mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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