Grandmother's Super Flaky Pie Crust

This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • preheat oven to 350 F degrees (Fahreinheit).
  • pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
  • Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
  • transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
  • cover pie dough with another sheet of wax paper.
  • roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
  • peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
  • Then,carefully peel the wax paper from pie dough, and ease into pan.
  • repeat steps 4-8 with other half of dough.
  • Bake for 15 min, or so or until golden brown in color.
  • Fill with any pie filling!
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RECIPE MADE WITH LOVE BY

@Elisebeth
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@Elisebeth
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"This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine."
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  1. Anonymous
    Man I wanted this easy peasy recipe to work for a quickie cobbler but it just did not. Needs salt something fierce. I wish had went with my gut instinct on that one. I will stick to the pain in the butt pie crust recipes moving forward. However I do want to revisit this one. Maybe when I have extra ingredients on hand I will share if I do. Thanks for the recipe.
    Reply
  2. Karen M.
    i have to say this was very easy i tend to have problems with my crust but not with this recipe. I'm making pot pies tonight and this recipe was perfect for it, thank you
    Replies 1
  3. Sydney Mike
    This was really an test-run for me 'cause I've never used margarine in a pie crust! I cut the recipe in half for just one pie & couldn't believe what A GREAT PIE CRUST I'd made! And, since I knew most of it would be eaten once finished, I filled the shell with some of my own Pumpkin Pudding ~ Oh, so nice! Thanks for a great pie crust recipe keeper! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]
    Reply
  4. Elisebeth
    This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.
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