Gramma John’s Pie Crust

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Making pie crust from scratch is like kid’s play when you use Gramma John’s Pie Crust recipe. It’s simple and delicious!

Gramma John's Pie Crust | Life as Mom

Do you see how HAPPY that child is? He just made his first pie crust. You’ll be that happy, too, when you learn our family secret for easy, pat-in-pan pie crust.

Gramma John’s Pie Crust is the easiest, most foolproof recipe you could use for pie dough. Its pat-in-pan nature makes it simple for kids to help. My two preschoolers loved this when we made pies this week.

(You can smooth out the crust after letting them have a go at it. It’s what Gramma John always did.)

Gramma John's Pie Crust | Life as Mom

We use this pie crust recipe in a number of our favorite pies:

Gramma John's Pat in Pan Pie Crust  Life as Mom

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. Nancy M. says:

    Wow! That does sound easy!

  2. srlsfamily says:

    that seems so easy. have you ever made it with whole wheat flour?

  3. Heather says:

    I’ve been looking for an easy pie crust. Guess I’ll look no further. 🙂

  4. Phoebe @ Cents to Get Debt Free says:

    I love my grandma’s pie crust recipe–it is similiar. So incredibly easy, and can tastes great made with whole wheat instead! Got to love that!

  5. Emily @ Little Home says:

    I love that this doesn’t use Crisco! I am bookmarking it for later! Thanks!

  6. Heather says:

    Love the picture. He looks so happy with his accomplishment! I am terrible at pie crusts, but I may try this one, it looks so easy.

  7. Shari says:

    I am loving all your recipe/baking posts. I concur with the previous comment–gives me courage to try stuff when the recipe looks doable and the picture inspiring. 🙂

  8. Jamie says:

    How precious is he?

  9. Christy says:

    I just found your blog, and I like it!

    I have a question — should the butter be cold out of the fridge or room temperature? Does it matter?

  10. Anonymous says:

    I'm enjoying your blog… thank you!!
    Answer to Christy's question is:
    Yes, the butter should be cold out of the fridge. Room temp might seem easier, but it doesn't really work.
    Today I'm making meatloaf and will make squash baked with homemade apple pie filling. (pie with acorn squash as the crust)

  11. Nicci says:

    Probably a dumb question, but is the flour all-purpose?

  12. Ashley says:

    Quick question does this make a good top crust as well?

    • Jessica Fisher says:

      It can, but it is very delicate. I often use a different crust recipe for rolled out recipes.

  13. Hi Jessica! Made two of your slab apple pies with this crust last week….sooo good. A keeper recipe for sure. You are right…so easy! Thank you for sharing.

  14. Betsy Cherepko says:

    I have never had great success with pie crusts, but today I made your apple pie with this crust and my-oh-my…I could not get enough of this crust! It is so flaky, buttery, and simple! My 4 year old loved pressing this out into the pie pan. I will never roll another crust…if I can avoid it. Oh and the apple recipe was delicious too!

  15. Katherine Telch (aka) Katy says:

    Thank you for the ray of sunshine in my life on this grey Monday weather wise here in the NW. I so enjoy your daily posts every day and today it’s even more sweet as I was filing some of the saves and putting them in the proper folders…pie crust is not my favorite but Gramma John’s looks doable to me…the special part is the picture of your smiling son’s face presenting his pie crust! Thank you, thank you!

  16. Lisa says:

    I made this crust today for a blackberry pie, and I will never use another recipe! So light and flaky and delicious! I took my chances and patted out a top crust on some parchment paper, and it worked pretty well. Thank you for sharing this recipe!

  17. Wow! This looks great! Will definitely be keeping this recipe on hand, and can’t wait to think up an excuse to use it! 🙂 Thank you so much for sharing it so generously….xoox

  18. Megan Nelson says:

    Easy and delicious! I had to sub gluten free baking flour and it turned out great!

  19. Stacey says:

    Thank you so much for posting this recipe. I’m very intimidated about pie crust but i think i can duplicate your recipe!

  20. Barb Schmidt says:

    Well… my mother, many years ago, sighed and told me “You just can’t make pie crust!” after my umpteenth try at rolling one out evenly. I even convinced my oldest daughter to be the family pie baker. I need to try this, and maybe redeem myself after so long.

  21. I realize this is an old post but I found it today and am so inspired! I’ve never thought to freeze a pie for a quick, delicious dessert and am excited to try this out, along with your chicken pot pie recipe. Thank you for sharing it with us!

  22. Would this covert over to gluten free? just change the flour type?

  23. Abeer says:

    Hi! This is a wonderful recipe, always use it and it turns out lovely. I was wondering if it’d be okay to refrigerate it for a day before using it? I’m hoping to prepare the crust before I actually make the pie for my guests to divide the work load!

  24. I made this and it completely crumbled once cooked and did not hold together

    • I’m sorry to hear that. It sounds like there was a problem with your ingredients. I’m happy to troubleshoot with you if you’d like to figure out what went wrong.

  25. Allen Bryant says:

    This pie dough recipe is wonderful. My daughter had Celiac Disease and therefor cannot eat gluten. This is the only recipe for pie dough that I have found (and I’ve tried several} that easily converts to gluten free. Thanks so much.

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