Ruth’s Grandma’s Pie Crust
A tried-and-true family recipe, Ruth’s Grandma’s Pie Crust is tender, flaky, and perfect for any pie filling. Easy to work with and utterly delicious, it’s a must-have for your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 double crust or 2 single crusts 1x
- Category: Baking, Pie Crusts
- Method: Pastry making
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups (315 g) all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar (optional, for sweet pies)
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1/4–1/2 cup (60–120 ml) ice 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 cold butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add the water:
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork or your hands until the dough just comes together. Be careful not to overmix. The dough should hold together when pressed but not be sticky.
4. Chill the dough:
- Divide the dough in half, shape each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
5. Roll out the crust:
- On a lightly floured surface, roll out one disk of dough to fit your pie dish, about 1/8 inch thick. Gently transfer it to the dish, pressing lightly to fit. Trim the edges, leaving about 1 inch of overhang if adding a top crust.
- If using a top crust, roll out the second disk of dough.
6. Assemble and bake:
- Fill the pie with your desired filling, cover with the top crust (if applicable), and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Follow the baking instructions for your specific pie recipe.
Notes
- For a perfectly flaky crust, keep the butter as cold as possible and avoid overworking the dough.
- If you don’t have a pastry cutter, use two knives or a food processor to cut in the butter.
- Blind baking (pre-baking the crust): If your recipe calls for a pre-baked crust, line the unbaked crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15–20 minutes.
Find it online: https://ukfinda.com/ruths-grandmas-pie-crust/