Ruth’s Grandma’s Pie Crust
A classic, foolproof pie crust recipe passed down from Ruth’s grandma, perfect for both sweet and savory pies. It’s buttery, flaky, and easy to make, ensuring your pies have the perfect base.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Two 9-inch pie crusts 1x
- Category: Dessert, Baking
- Method: Mixing and Rolling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar (optional, for sweet pies)
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 6–8 tbsp ice water
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
- Cut in Butter: Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Drizzle in the ice water, 1 tablespoon at a time, mixing gently with a fork. Stop adding water once the dough holds together when pressed.
- Form the Dough: Turn the dough out onto a lightly floured surface. Divide it in half and shape each portion into a disk. Wrap tightly in plastic wrap and chill for at least 1 hour (or up to 2 days).
- Roll Out: Roll out one dough disk on a floured surface until it’s about 12 inches in diameter and fits your pie dish.
- Assemble Pie: Transfer the rolled dough to your pie dish. Fill and bake as directed in your pie recipe.
Notes
- For an extra-flaky crust, chill all your tools (mixing bowl, pastry cutter, etc.) before starting.
- You can use a food processor for quicker mixing, but be careful not to over-process.
- Freeze extra dough disks for up to 3 months. Thaw overnight in the refrigerator before using.
Find it online: https://recipe.newsvks.com/ruths-grandmas-pie-crust/