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Grandma’s Pie Crust

Yield: One double pie crust

Degree of difficulty: Easy

Prep Time: 15 minutes

Bake Time: Refrigerate for 30 minutes

Total Time: 45 minutes


3 cups Cup4Cup Multipurpose flour

2 tablespoons granulated sugar

1 teaspoon kosher salt

1 cup butter, cubed and cold

1 large egg

½ cup cold buttermilk

3 tablespoons cold water


  1. Place all dry ingredients into a food processor and pulse to evenly distribute. (Or if you do not have a food processor, place dry ingredients into a large bowl.)
  2. Add the cold, cubed butter to the flour mixture, pulsing. (Or use a pastry cutter or fork to cut butter into the dry ingredients.)
  3. Pulse until the mixture resembles coarse meal.
  4. Place mixture into a large bowl and set aside.
  5. Combine the egg, water and buttermilk together in a small bowl.
  6. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork.
  7. Mix the dough until it forms a ball.
  8. Wrap and rest dough in the refrigerator for 30 minutes. Cut the dough in half. Using extra Cup4Cup flour for dusting a flat surface, roll out one portion and drape to fit the contours of a pie dish.
  9. Use remaining portion for an additional pie or drape over a filled pie plate and decorate. Fill with your favorite pie filling, sweet or savory.
  10. Bake in a preheated oven at 350˚F.


  • For blind-baking the crust: Pierce the bottom of the crust all over with a fork. Bake 10-20 minutes or until golden brown.
  • For baking a pie with a filling: bake for about 45 min to 1 hour or until golden-brown depending upon your pie and the oven.
  • Recipe can be made ahead of time and stored in the freezer.