Ruth’s Grandma’s Secret Pie Crust Recipe – Family Gold!

Baking a soulful pie with Ruths Grandma’s pie crust recipe connects generations through delicate, flaky magic.

My grandmother always claimed her secret was love kneaded into every ingredient.

Whispers of butter and flour dance together, creating memories that linger long after the last crumb vanishes.

Pastry-making isn’t just cooking—it’s storytelling on a plate.

Each fold and crimp carries tradition, whispering family secrets from one generation to the next.

Serving a slice that feels like a warm embrace from someone who knows exactly how to make you smile.

This isn’t just a recipe; it’s an edible heirloom waiting to become part of your own kitchen legend.

Come learn how simple ingredients can create something extraordinarily memorable.

Why Ruth’s Grandma’s Pie Crust Is Loved For Generations

• Effortlessly Flaky: This pie crust recipe delivers melt-in-your-mouth texture with minimal ingredients and simple whisking technique.
• Quick Kitchen Magic: Prepare the base in just minutes, making it perfect for spontaneous baking adventures or last-minute dessert needs.
• Versatile Baking Buddy: The foundational recipe works beautifully for sweet and savory pies, adapting to countless filling possibilities from classic apple to hearty chicken pot pie.
• Beginner-Friendly Technique: Newbie bakers can confidently create a professional-quality crust with basic whisking skills and standard pantry ingredients.

What Goes Into Ruth’s Grandma’s Pie Crust

• Flour: The base for a tender, flaky pie crust with a delicate texture.
• Salt: Enhances the overall flavor and balances the sweetness.
• Sugar: Optional ingredient that adds a subtle sweetness to the crust.

• Butter: Provides rich flavor and creates beautiful flaky layers in the crust.
• Shortening: Helps achieve a tender, light texture with maximum flakiness.

• Ice Water: Crucial for binding the ingredients and preventing gluten development, keeping the crust tender and light.

How To Make Ruth’s Grandma’s Pie Crust

Step 1: Prepare Dry Ingredients

In a spacious mixing bowl, blend flour, salt, and sugar (if desired) using a whisk. Make sure to thoroughly combine the dry ingredients, creating a smooth and even mixture that will form the base of your delectable pie crust.

Step 2: Cut In Cold Butter

Add chilled butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs. The key is to keep the butter cold, which helps create those flaky, melt-in-your-mouth layers that make this pie crust legendary.

Step 3: Introduce Cold Water

Gradually drizzle ice-cold water into the mixture, stirring gently with a fork. Add water sparingly, just enough to help the dough come together. You want the dough to be moist but not wet, holding together when pressed without being sticky.

Step 4: Form Dough Ball

Use your hands to gently press the mixture into a cohesive ball. Be careful not to overwork the dough, as this can make the crust tough. The perfect pie crust requires a delicate touch.

Step 5: Chill The Dough

Wrap the dough ball in plastic wrap and refrigerate for at least an hour. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender and flaky crust.

Step 6: Roll Out Crust

Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a circular shape, slightly larger than your pie dish. Gently transfer the rolled-out dough to the pie dish, trimming any excess around the edges.

Step 7: Crimp And Prepare

Create a decorative edge by pinching the dough between your fingers or using a fork to press a pattern around the rim. Your pie crust is now ready for filling and baking!

Tips For Flaky Ruth’s Grandma’s Pie Crust

• Sift with Care: Gently sift flour before measuring to ensure a light, airy texture that prevents dense, heavy crust.
• Chill for Flakiness: Refrigerate ingredients and work surface to keep butter cold, creating those coveted, melt-in-your-mouth layers.
• Master the Minimal Touch: Handle dough quickly and sparingly to avoid overworking, which can result in tough, chewy pastry.
• Embrace Versatility: Swap white sugar with coconut sugar for a deeper, caramel-like flavor or use gluten-free flour for a celiac-friendly option.
• Freeze for Future: Wrap unused dough tightly in plastic and freeze up to 3 months, giving you a quick dessert solution anytime.

How To Store Ruth’s Grandma’s Pie Crust Properly

• Refrigerate: Store leftover pie crust in an airtight container, wrapping it tightly with plastic wrap or placing it in a sealed zip-top bag. Keeps fresh for up to 3 days in the refrigerator.
• Freeze: Wrap the pie crust securely in plastic wrap, then place in a freezer-safe bag. Freezes beautifully for up to 2 months without losing its delicate texture.
• Thaw Safely: Transfer frozen pie crust to the refrigerator overnight for gradual, even thawing. Never leave at room temperature to prevent potential bacterial growth.
• Reheat Gently: Warm refrigerated or thawed pie crust in a preheated oven at 300°F for 5-7 minutes. This method helps restore its original flaky, crisp texture without drying out the delicate pastry.

What To Serve With Ruth’s Grandma’s Pie Crust

• Enhance Sweetness with Vanilla Cream: Pair this classic pie crust with a smooth, rich vanilla bean ice cream that perfectly complements the buttery, flaky texture of the crust.
• Elevate with Warm Spiced Cider: Serve a hot mulled apple cider alongside the pie, its warm cinnamon and clove notes creating a cozy, comforting flavor harmony that brings out the subtle sweetness of the crust.
• Match with Caramel Drizzle Drink: Enjoy a salted caramel latte or hot chocolate, whose deep, rich flavors will beautifully contrast the delicate, light nature of the homemade pie crust.
• Complement with Fresh Berry Compote: Top the pie with a bright, tangy mixed berry compote that adds a burst of freshness and cuts through the richness of the buttery crust.

Fun Ways To Change Ruth’s Grandma’s Pie Crust

• Classic Herb Crust: Incorporate dried thyme, rosemary, or sage into the flour mixture for a savory, aromatic pie crust that pairs beautifully with chicken or vegetable pies.
• Whole Wheat Rustic Version: Replace half the all-purpose flour with whole wheat flour to add nutty depth and boost nutritional value, creating a heartier base for fruit or savory pies.
• Spiced Sweet Crust: Mix in ground cinnamon, nutmeg, or cardamom to transform the basic crust into a warmly spiced foundation perfect for apple, pumpkin, or pecan dessert pies.
• Almond-Enhanced Crust: Fold in finely ground almond meal alongside the flour for a subtle nutty flavor and delicate texture that complements berry and stone fruit fillings.

FAQs About Ruth’s Grandma’s Pie Crust

• What makes this pie crust recipe special?

This recipe comes directly from Ruth’s grandmother, which means it’s a treasured family recipe passed down through generations, giving it authentic, nostalgic flavor and a truly homemade touch.

• Can I make this pie crust ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it wrapped in plastic for up to 2 days before using, which helps the gluten relax and makes rolling easier.

• Do I really need to use cold butter?

Yes, cold butter is crucial for creating a flaky, tender crust. When cold butter hits the hot oven, it creates steam pockets that result in those delicate, layered textures pie lovers crave.

• What if I don't have a pastry cutter?

No worries! You can use two knives, a fork, or even your fingertips to cut the butter into the flour mixture. The key is to work quickly and keep the butter cold.

Ruths Grandmas Pie Crust Recipe

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4.6 from 31 reviews

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

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Description

Grandma’s cherished Ruth’s Pie Crust whispers generations of family baking magic through its delicate, buttery layers. Crisp pastry promises delightful memories waiting to embrace bakers craving authentic homemade comfort with each tender, flaky bite.

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Ingredients

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Main Ingredients:

• 2 ½ cups (315 g) all-purpose flour
• 1 cup (225 g) cold unsalted butter, cut into small cubes

Seasoning:

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

Liquid:

• ¼–½ cup (60–120 ml) ice water

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Instructions

1. Sift together the dry ingredients in a spacious mixing vessel, creating a pristine, aerated foundation for the pastry.
2. Cut the chilled butter into small cubes, scattering them evenly across the flour mixture.
3. Utilize a pastry blender or your fingertips to incorporate the butter, working quickly to maintain a cool temperature and prevent the fat from melting.
4. Continue blending until the mixture resembles coarse breadcrumbs with occasional pea-sized butter clusters.
5. Gradually introduce ice-cold water, drizzling it sparingly and mixing gently with a fork until the dough begins to form loose clumps.
6. Transfer the fragile dough onto a lightly floured surface, gathering and pressing it together with minimal handling to prevent gluten development.
7. Gently knead the dough just until it comes together, forming a cohesive disk without overworking the delicate pastry.
8. Wrap the dough disk in plastic film and refrigerate for at least 30 minutes, allowing the butter to solidify and the gluten to relax.
9. When ready to use, remove the chilled dough and roll it out on a floured surface to your desired thickness and shape.

Notes

• Opt for cold butter straight from the refrigerator to ensure a flaky, tender crust that crumbles perfectly when baked.
• Use a pastry cutter or your fingertips to work the butter into the flour mixture, creating pea-sized crumbs that guarantee a light texture.
• Chill the dough for at least 30 minutes before rolling to prevent shrinkage and maintain the crust’s shape during baking.
• For a gluten-free version, substitute all-purpose flour with a blend of almond and coconut flour, adding a tablespoon of xanthan gum for binding.

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

Nutrition

• Serving Size: 1
• Calories: 360
• Sugar: 1 g
• Sodium: 380 mg
• Fat: 30 g
• Saturated Fat: 19 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg