Grandma's Secret Ingredient Pie Crust Recipe

Grandma's Secret Ingredient Pie Crust Recipe: The Flakiest Crust You'll Ever Make

Okay, pie lovers — this one’s from the heart (and from the family recipe ledger!). If you've ever wondered how to make the perfect flaky pie crust, you're about to discover a time-tested gem. This pie crust recipe has been passed down for generations, and the secret ingredient? Just a pinch of cream of tartar — Grandma’s flakiness guarantee.

Whether you're baking a classic apple pie, rich pecan pie, or savory quiche, this crust will make your creation unforgettable.

Why This Pie Crust Works

The combination of cold shortening, a splash of vinegar, and that surprising touch of cream of tartar creates a crust that’s tender, flaky, and never soggy. And chilling the dough is key — it lets the fats firm up and helps develop those irresistible layers when baked.

Ingredients

• 3 cups all-purpose flour
• 1/4 teaspoon cream of tartar (the secret!)
• 1 teaspoon salt
• 1 1/2 cups cold shortening (Crisco preferred)
• 4 to 8 tablespoons ice-cold water
• 1 large egg, well beaten
• 1 tablespoon vinegar

Equipment

• Large mixing bowl
• Pastry blender or fork
• Measuring cups & spoons
• Rolling pin
• Plastic wrap
• Pie plate
• Whisk

Instructions

1. Chill Everything First
   Pop the flour, shortening, and even the mixing bowl into the fridge or freezer for a few minutes. The colder the ingredients, the flakier the crust.

2. Mix the Dry Ingredients
   In a large bowl, whisk together the flour, cream of tartar, and salt.

3. Cut in the Shortening
   Using a pastry blender or cold fingers, cut the shortening into the dry ingredients until you have a crumbly mixture with pea-sized bits.

4. Combine Wet Ingredients
   In a small bowl, whisk the cold water, beaten egg, and vinegar together.

5. Bring the Dough Together
   Add the wet mixture to the dry a tablespoon at a time, mixing just until the dough starts to come together. Don’t overwork it! Add only as much water as needed to form a soft but not sticky dough.

6. Divide and Chill
   Split the dough into two discs, wrap each in plastic wrap, and chill for at least 30 minutes (or up to 2 days).

7. Roll Out and Use
   Remove one disc at a time, let sit for 5 minutes, then roll out on a lightly floured surface. Transfer to your pie plate and bake as directed in your pie recipe.

Tips for Success

• Always start with cold ingredients for best flakiness.
• Don't overmix — you want visible bits of fat in the dough.
• Let the dough rest before rolling to avoid cracking.
• For a golden crust, brush with an egg wash before baking.

Final Thoughts

This recipe is more than a pie crust — it’s a memory in every bite. Soft, buttery, crisp on the edges, and tender in the center — it’s what every homemade pie dreams of. Whether you're a seasoned baker or pie crust beginner, Grandma's trick will change your pie game forever.

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Grandma’s Secret Ingredient Pie Crust

Grandma's Secret Ingredient Pie Crust Recipe: The Flakiest Crust You'll Ever Make

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Ingredients Equipment Method

Ingredients

  

• 3 cups all-purpose flour
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1 1/2 cups cold shortening
• 4 –8 tablespoons ice-cold water
• 1 large egg beaten
• 1 tablespoon vinegar

Equipment

• mixing bowls
• pastry cutter or fork,
• rolling pin, measuring tools,
• Plastic wrap
• Pie dish

Method

 

1. Chill flour, shortening, and water.
2. In a large bowl, whisk flour, cream of tartar, and salt.
3. Cut in shortening until mixture resembles coarse crumbs.
4. In a separate bowl, mix egg, vinegar, and cold water.
5. Slowly add wet mixture to dry, mixing gently until dough forms.
6. Divide dough into 2 disks. Wrap and chill for 30 minutes.
7. Roll out on floured surface. Use for any pie recipe as directed.