Ruth’s Grandma’s Pie Crust Recipe for Dreamy Desserts

My grandma’s treasured pie crust recipe has secrets that make baking magic happen in kitchens everywhere.

Culinary traditions pass through generations like whispered stories shared around warm ovens.

Her carefully guarded method creates flaky, tender crusts that melt in your mouth with surprising delicacy.

Generations of bakers have celebrated this simple yet extraordinary technique that turns basic ingredients into something spectacular.

Precise measurements and unexpected techniques make this recipe stand out from typical pastry instructions.

Crisp edges and buttery layers promise a dessert that will leave everyone asking for second helpings.

You’ll want to try this foolproof approach that guarantees pie perfection every single time.

Why Ruth’s Grandma’s Pie Crust Still Stands the Test of Time

• Transform this pie crust into countless sweet or savory dishes, from traditional apple pie to creative quiches and pot pies. Its adaptable nature lets you experiment with different fillings and styles.
• Prepare the dough in advance and refrigerate for up to two days, giving you flexibility in meal planning. This time-saving feature makes it ideal for busy home cooks looking to prepare desserts ahead of time.
• Learn a reliable method that ensures a flaky, tender crust every time. The step-by-step instructions guide you through cutting butter, adding water, and chilling the dough for perfect results.

Ingredients That Make This Pie Crust Shine

• Flour: The main base for the pie crust, providing structure and texture.
• Salt: Enhances flavor and balances the richness of the butter.
• Sugar (Optional): Adds a subtle sweetness to the crust.

• Butter: Cold and unsalted preferred, creates flaky layers and rich flavor. Use high-quality butter for best results.

• Ice Water: Helps bind the dough together without making it tough. Use very cold water to keep butter pieces solid.

Step-by-Step Guide to a Buttery, Flaky Crust

Step 1: Whisk Dry Foundation

In a spacious mixing bowl, combine flour, salt, and optional sugar. Use a whisk to ensure even distribution and break up any potential lumps.

• All-purpose flour
• Salt
• Sugar (optional)

Step 2: Incorporate Cold Butter

Slice cold butter into small cubes. Use a pastry blender or fingertips to blend butter into flour mixture. Continue working until texture resembles coarse breadcrumbs with tiny butter pockets visible.

Step 3: Bind Dough Gently

Drizzle ice water slowly into the mixture. Stir carefully using a fork or hands until dough begins to form. Stop mixing once dough holds together without becoming sticky or wet.

Step 4: Prepare Dough For Resting

Split dough into two equal portions. Shape each section into a flat circular disk. Wrap tightly with plastic film. Refrigerate for minimum one hour or up to two days to enhance flavor and texture.

Step 5: Roll Out Delicate Crust

Sprinkle work surface with light flour dusting. Roll out chilled dough disk into thin circular shape. Carefully transfer to pie dish, gently pressing into corners. Trim excess edges, leaving slight overhang for decorative crimping.

Step 6: Finish And Bake

Transfer desired filling into prepared crust. If using top crust, layer second dough disk over filling. Crimp edges decoratively. Cut small ventilation slits across top crust. Bake according to specific pie recipe instructions.

Tips Passed Down for a Perfect Pie Base

• Chill Butter Thoroughly: Keep butter extremely cold before cutting into flour to ensure flaky, tender pie crust texture.
• Handle Dough Minimally: Work quickly and gently with pie dough to prevent gluten development and maintain a delicate, light consistency.
• Test Dough Consistency: Check dough readiness by squeezing a small handful- it should hold together without crumbling or feeling overly wet.
• Control Water Carefully: Add ice water gradually to avoid making dough too sticky; different flour types and humidity levels affect moisture needs.
• Prevent Soggy Bottom: Brush bottom crust with egg white before adding filling to create a moisture barrier and keep crust crisp.

How to Keep Pie Dough Fresh and Easy to Roll

• Store leftover pie in an airtight container or wrap tightly with plastic wrap. Keep refrigerated for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Wrap the entire pie or individual slices in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
• Warm pie slices at 350°F for 10-15 minutes to restore the crispy crust and revive the filling's flavors. Cover with foil to prevent over-browning.
• Heat individual slices for 20-30 seconds on a microwave-safe plate. Note that this method might soften the crust, so use sparingly.

Ways to Add a Modern Twist to This Vintage Recipe

• Gluten-Free Crust: Replace wheat flour with a blend of almond flour and gluten-free all-purpose flour for those with wheat sensitivities.
• Vegan Pie Pastry: Swap butter with cold coconut oil or vegan margarine, ensuring a plant-based friendly option that maintains a flaky texture.
• Whole Wheat Version: Substitute half the all-purpose flour with whole wheat flour for added nutritional value and a nuttier flavor profile.
• Low-Carb Alternative: Use a combination of almond flour and coconut flour to create a keto-friendly pie crust with reduced carbohydrate content.

Pies That Pair Beautifully with This Crust

• Top this buttery pie crust with a smooth, creamy vanilla ice cream that complements the rich, flaky texture and balances the dessert's warmth.
• Create a sophisticated adult touch by drizzling a light caramel whiskey sauce over the pie, which enhances the butter's depth and adds a subtle warming note.
• Choose a robust red wine like Cabernet Sauvignon or Merlot that mirrors the pie's rich, hearty character and cuts through the buttery crust with its tannic complexity.
• Serve a warm, aromatic cinnamon-infused tea alongside the pie, which echoes the pastry's subtle sweetness and provides a comforting, spicy counterpoint to the dessert.

Ruths Grandmas Pie Crust Recipe

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4.8 from 20 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Grandma’s classic Ruth’s pie crust delivers flaky, buttery perfection with simple ingredients and generations of baking wisdom. Crisp pastry promises delightful memories and warm kitchen moments you’ll cherish with each delectable slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 ½ cups (315 g) all-purpose flour
• 1 cup (225 g) cold unsalted butter

Fat/Binding Components:

• ¼–½ cup (60–120 ml) ice water

Seasoning:

• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional, for sweet pies)

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Instructions

1. In a spacious mixing vessel, combine flour, salt, and optional sugar, thoroughly blending the dry components with a whisk to ensure even distribution.
2. Introduce chilled butter into the flour mixture, utilizing a pastry cutter or nimble fingertips to integrate until the texture resembles coarse, gravelly crumbs with occasional pea-sized butter fragments.
3. Incrementally introduce ice-cold water, one tablespoon at a time, gently folding with a fork or hands until the dough coheres without becoming overly manipulated. The ideal consistency should maintain structural integrity when compressed.
4. Partition the dough into two equal segments, molding each into a compact disk. Encase each disk securely in plastic wrap, then refrigerate for a minimum of 60 minutes or up to 48 hours to enhance flavor and texture.
5. Select a lightly dusted work surface and carefully roll one dough disk to approximately 1/8-inch thickness, ensuring sufficient dimension to generously line the pie dish. Tenderly transfer the rolled dough, pressing gently to conform to the dish’s contours.
6. Trim excess dough edges, maintaining a slight overhang if preparing a double-crust configuration. Should a top crust be desired, roll the second dough disk with equivalent precision.
7. Populate the prepared crust with selected filling, drape with the top crust if applicable. Meticulously crimp edges to create a hermetic seal, then delicately score several small vents to facilitate steam escape.
8. Proceed with baking according to the specific recipe’s thermal and temporal guidelines, monitoring for golden-brown perfection.

Notes

• Keep butter super cold to ensure a flaky, tender crust that crumbles perfectly with each bite.
• Use unsalted butter for better control over the salt content and a more consistent flavor profile.
• Handle the dough minimally to prevent gluten development, which can make the crust tough and chewy.
• Substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
• For a vegan version, replace butter with cold coconut oil or chilled vegetable shortening that maintains similar texture.
• Chill the dough for maximum 48 hours to prevent potential staleness and maintain optimal butter distribution.
• Add a splash of vodka instead of water to create an extra-tender crust that stays flakier after baking.
• Blind bake the crust for custard or cream-based pies to prevent a soggy bottom and ensure crisp texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 1 g
• Sodium: 190 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg