Name: Ruth’s Grandma’s Pie Crust: A Step-by-Step Guide
Prep time: 20 min
Cook time: 25 min
Total time: PT-489004H52M
Cuisine: American
Ingredients: 2 ½ cups (300 g) all-purpose flour; 1 teaspoon salt; 1 tablespoon granulated sugar (optional, for sweet pies); 1 cup (225 g) unsalted butter, very cold and cut into cubes; 6–8 tablespoons (90–120 ml) ice water; Note: Keep butter and water very cold to ensure a flaky crust.

Few things in baking feel as rewarding as pulling a perfectly baked pie out of the oven. The filling may take center stage, but the crust determines whether your pie is memorable or forgettable. Flaky, buttery, and tender, Ruth’s Grandma’s pie crust recipe has been passed down for generations, embodying the essence of homemade comfort. Unlike store-bought versions, this crust delivers both taste and texture, becoming the foundation for sweet fruit pies, savory quiches, and everything in between. In this article, you’ll learn how to prepare this beloved recipe with precision, along with tips, variations, storage methods, and serving ideas.

Ingredients

To make enough dough for a double-crust 9-inch pie:

2 ½ cups (300 g) all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar (optional, for sweet pies)
1 cup (225 g) unsalted butter, very cold and cut into cubes
6–8 tablespoons (90–120 ml) ice water

Note: Using cold ingredients is essential for a flaky crust. Keep butter and water chilled until needed.

Instructions

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, salt, and sugar (if using). The sugar adds a slight sweetness, which is perfect for fruit pies, but you can omit it for savory recipes.

Step 2: Cut in the Butter

Add cold butter cubes into the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. These small butter chunks create steam pockets during baking, which result in a flaky crust.

Step 3: Add Ice Water

Drizzle in 4 tablespoons of ice water. Gently mix with a fork or spatula. Continue adding water one tablespoon at a time until the dough holds together when pressed between your fingers. Avoid overmixing to prevent a tough crust.

Step 4: Form the Dough

Gather the dough into a ball, then divide it into two equal portions. Shape each portion into a disk about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 1 hour. Resting allows the gluten to relax and the butter to firm up.

Step 5: Roll Out the Dough

Lightly flour your work surface and rolling pin. Roll one disk into a 12-inch circle, rotating the dough occasionally to prevent sticking. Transfer to a 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Trim excess overhang.

Step 6: Add Filling and Top Crust (if needed)

For a single-crust pie, trim and crimp the edges, then fill with your desired filling. For a double-crust pie, roll out the second disk and place it over the filling. Trim, crimp edges, and cut slits for steam to escape.

Step 7: Chill Before Baking

Place the assembled pie in the refrigerator for 15–20 minutes before baking. This extra chill prevents shrinking and helps the crust retain its shape.

Step 8: Bake

Follow the baking instructions for your chosen filling. As a general guideline, bake at 375°F (190°C) until the crust is golden brown. For blind baking (pre-baking without filling), line the crust with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights, prick the base with a fork, and bake another 10–12 minutes until golden.

Conservation and Storage

Refrigerator: Dough can be kept in the fridge, tightly wrapped, for up to 3 days.
Freezer: Wrap disks in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before rolling out.
Baked Crust: Once baked, keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Variations

All-Butter Crust: Stick to butter only for maximum flavor and flakiness.
Butter and Shortening: Replace half the butter with shortening for an even flakier crust that holds its shape better.
Gluten-Free Crust: Substitute all-purpose flour with a gluten-free flour blend. Add ½ teaspoon xanthan gum if not included in the mix.
Whole Wheat Crust: Replace up to half the flour with whole wheat flour for a nuttier, heartier crust.
Flavored Crust: Add spices like cinnamon, nutmeg, or citrus zest to complement sweet fillings, or fresh herbs for savory pies.

Tips for Perfecting the Crust

Keep everything cold. Cold butter and water ensure flaky layers.
Don’t overwork the dough. Overmixing develops gluten, making the crust tough.
Rest the dough. Chilling relaxes gluten and prevents shrinkage.
Use a light hand. Roll gently and evenly without pressing too hard.
Blind bake when necessary. For custard pies or no-bake fillings, blind baking ensures a crisp base.
Shield edges if needed. Use foil or a pie shield to prevent over-browning during long bakes.

Serving Suggestions

Classic Apple Pie: Pairs beautifully with vanilla ice cream.
Savory Quiche: Fill with eggs, cheese, and vegetables for brunch.
Berry Pies: Enhance with a lattice crust for a rustic look.
Holiday Favorites: Use for pumpkin, pecan, or mince pies.
Hand Pies: Roll dough thinner, cut into circles, and fill with sweet or savory fillings for portable treats.

Conclusion

Ruth’s Grandma’s pie crust is more than just a recipe—it’s a tradition. With its tender, flaky texture and buttery flavor, this crust elevates any pie, from simple fruit fillings to elaborate holiday desserts. By mastering the basic technique and experimenting with variations, you gain a versatile foundation for endless baking creations. Whether served at family gatherings, festive holidays, or casual weeknight dinners, this crust ensures your pies will always taste homemade, comforting, and unforgettable.

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Ruth’s Grandma’s Pie Crust: A Step-by-Step Guide

Author: hafsahafsa
Total Time: 45 minutes active (1 hr 45 min including chill)
Yield: Dough for one double-crust 9-inch pie (8 servings) 1x
Diet: Vegetarian

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Description

Flaky, buttery, and tender, Ruth’s Grandma’s Pie Crust is a timeless family recipe passed down for generations. It’s the perfect base for sweet fruit pies, savory quiches, and holiday favorites. Simple ingredients and a few careful steps ensure a crust that’s flavorful, versatile, and always memorable.

Ingredients

Scale

To make enough dough for a double-crust 9-inch pie:

2 ½ cups (300 g) all-purpose flour

1 teaspoon salt

1 tablespoon granulated sugar (optional, for sweet pies)

1 cup (225 g) unsalted butter, very cold and cut into cubes

6–8 tablespoons (90–120 ml) ice water

Note: Keep butter and water very cold to ensure a flaky crust.

Instructions

Step 1: Mix the Dry Ingredients
Whisk together flour, salt, and sugar (if using) in a large bowl.

Step 2: Cut in the Butter
Add cold butter cubes. Use a pastry cutter, fork, or fingers to cut into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces.

Step 3: Add Ice Water
Drizzle in 4 tablespoons of ice water and gently mix. Add more, a tablespoon at a time, until the dough holds together when pressed. Avoid overmixing.

Step 4: Form the Dough
Gather dough into a ball, divide in half, and shape into two 1-inch-thick disks. Wrap in plastic wrap and refrigerate for at least 1 hour.

Step 5: Roll Out the Dough
On a floured surface, roll one disk into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently without stretching. Trim excess dough.

Step 6: Add Filling and Top Crust
For a single crust: trim, crimp edges, and fill.
For a double crust: roll out the second disk, place over filling, trim, crimp, and cut slits for steam.

Step 7: Chill Before Baking
Chill the assembled pie in the fridge for 15–20 minutes before baking.

Step 8: Bake
Bake at 375°F (190°C) until golden brown. For blind baking: line crust with parchment, add pie weights, bake 15 minutes, then remove weights and bake another 10–12 minutes.