Ruth’s Grandma’s Pie Crust

Pie crust is the foundation of many beloved desserts, and Ruth’s Grandma’s Pie Crust is a timeless recipe that combines simplicity with rich, buttery flavor. Perfectly flaky and tender, this crust works beautifully for pies of all kinds, whether sweet or savory.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional, for sweet pies)
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6–8 tablespoons ice-cold water

Instructions

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar if using.
2. Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to combine until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3. Add Water Gradually: Slowly drizzle in ice-cold water, one tablespoon at a time, mixing gently with a fork or your hands after each addition. Stop when the dough starts to come together but is not sticky.
4. Form the Dough: Divide the dough in half, shape into two discs, and wrap each tightly in plastic wrap. Chill in the refrigerator for at least 1 hour (or up to 2 days) before using.
5. Roll Out the Dough: On a lightly floured surface, roll one disc of dough out to fit your pie dish, leaving about an inch of overhang.
6. Prepare the Pie: Fill the crust with your desired filling and use the second dough disc for a top crust, lattice, or decorative shapes, if needed.
7. Bake as Directed: Follow the baking instructions for your specific pie recipe, typically baking at 375–400°F for 30–50 minutes, depending on the filling.

Serving and Storage Tips

• Serving: Allow the pie to cool for at least 2 hours before serving to ensure the filling sets properly.
• Storage: Store leftover pie in the refrigerator for up to 4 days, covered tightly with plastic wrap or foil. Pie dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling out.

FAQs

1. Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt in the recipe to avoid the crust being overly salty.

2. What if I don’t have a pastry cutter?
You can use two knives, a fork, or your hands to blend the butter into the flour. Alternatively, a food processor works well for this step.

3. Can I make this dough ahead of time?
Absolutely! The dough can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.

4. How do I prevent the crust from shrinking?
Chill the dough thoroughly before baking, and avoid stretching it when fitting it into the pie dish. Use pie weights when pre-baking.

Ruth’s Grandma’s Pie Crust is a tried-and-true recipe that guarantees delicious results every time. Whether you’re baking for a special occasion or just a family dinner, this crust will elevate your pie to perfection.

Print