Let me tell you about Ruth’s grandma’s pie crust—it’s an absolute classic that has a special place in my heart! Every time I whip up this flaky treasure, I can almost hear her laughter echoing in the kitchen. It reminds me of family gatherings where the smell of freshly baked pies filled the air, and everyone eagerly waited for a slice. This pie crust is so versatile; it pairs beautifully with any filling, sweet or savory. Trust me, once you try it, you’ll understand why it’s a cherished recipe passed down through generations!
Ingredients for Ruth’s Grandma’s Pie Crust
To create that perfect flaky crust, you’ll need just a handful of simple ingredients. Here’s what you’ll gather:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced into small cubes
- 6 to 8 tablespoons ice water
Make sure your butter is really chilled—this is key to achieving that delightful flakiness! And don’t forget, the ice water helps bring it all together without melting the butter. You’ll be amazed at how these simple ingredients come together to form the ultimate pie crust!
How to Prepare Ruth’s Grandma’s Pie Crust
Now, let’s get down to the nitty-gritty of making this incredible pie crust! I promise, it’s easier than you might think, and I’ll walk you through each step. The key here is to keep everything cold and to work quickly—this will give you that lovely flaky texture we all adore!
Step-by-Step Instructions
- First, grab a large mixing bowl and whisk together the flour, salt, and sugar until well combined. This is where the magic begins!
- Next, add in your chilled, diced butter. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs. Don’t worry if it looks a bit uneven—it’s all part of the process!
- Now, it’s time for the ice water! Start adding it one tablespoon at a time. Mix gently with a fork until the dough begins to come together. You want it moist but not sticky—so don’t dump all the water in at once!
- Once the dough holds together, divide it in half and shape each portion into a disc. Wrap them in plastic wrap and let them chill in the fridge for at least an hour. This step is crucial for that flaky texture!
After the chilling time, your dough will be ready to roll out for the perfect pie crust! Trust me, you’ll be so proud of your homemade creation!
Tips for Success with Ruth’s Grandma’s Pie Crust
Alright, let’s make sure you nail this pie crust! First and foremost, keep everything cold—your butter, water, and even your mixing bowl if you can. Cold ingredients are the secret to that flaky texture we all love! Also, be gentle with the dough; overworking it can lead to a tough crust, and nobody wants that. Remember to use just enough water to bring it together—too much can ruin the texture. Lastly, don’t skip the chilling time! It’s tempting to roll it out right away, but that hour in the fridge makes all the difference. You’ve got this!
Nutritional Information Disclaimer
Just a little heads up—nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. If you have specific dietary needs, I recommend double-checking with the products you choose. Eating should be enjoyable, and so should baking!
Why You’ll Love This Recipe
- It’s incredibly easy to make, even for beginner bakers!
- Versatile enough to pair with any filling—sweet or savory, the choice is yours!
- The crust turns out perfectly flaky every time, thanks to those cold ingredients.
- You’ll love the nostalgic feeling of using a family recipe that’s been passed down through generations.
- This crust can be made ahead of time and stored, making your baking prep a breeze!
- It’s the kind of recipe that brings everyone together—everyone loves a good pie!
Storage & Reheating Instructions
If you happen to have any leftover pie crust, you’re in luck! This crust can be stored in the refrigerator for up to 3 days. Just wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. If you want to keep it even longer, you can freeze the unbaked crusts! Just wrap each disc in plastic wrap, then pop them into a freezer bag. They’ll stay good for up to 3 months. When you’re ready to use them, simply thaw in the fridge overnight. No need to reheat—just roll it out and fill it with your favorite pie filling! Easy peasy!
FAQ about Ruth’s Grandma’s Pie Crust
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will give your pie crust a nuttier flavor, but it might be a bit denser. Just keep an eye on the moisture level, and you may need a bit more ice water.
What if my dough is too crumbly?
Don’t worry! If your dough feels too crumbly, just add a little more ice water, a teaspoon at a time. Mix gently until it comes together without being sticky.
Can I make this pie crust ahead of time?
Yes, you can! Make the dough, shape it into discs, wrap it tightly, and store it in the fridge for up to 3 days or freeze it for up to 3 months.
How do I know when my pie crust is perfectly baked?
For a pre-baked crust, it should be golden brown and firm to the touch. If you’re baking it with filling, follow the specific pie recipe for baking times!
What fillings pair best with this crust?
This crust is incredibly versatile! It works wonderfully with fruit fillings, creamy custards, or even savory options like quiches. The choices are endless!
For more tips on baking, check out this guide on pie crust techniques.
And if you’re looking for delicious pie filling ideas, you might enjoy this sweet potato pie recipe.
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Ruth’s Grandma’s Pie Crust: 5 Secrets to Flaky Perfection
- Total Time: 1 hour 20 minutes
- Yield: 2 pie crusts 1x
- Diet: Vegetarian
Description
This is a classic pie crust recipe from Ruth’s grandma, perfect for any pie filling.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
Instructions
- In a large bowl, mix flour, salt, and sugar.
- Add chilled butter and mix until the mixture resembles coarse crumbs.
- Stir in ice water, one tablespoon at a time, until the dough comes together.
- Divide dough in half, shape into discs, and wrap in plastic wrap.
- Refrigerate for at least 1 hour before rolling out.
Notes
- Use cold ingredients for a flakier crust.
- Do not overwork the dough.
- This crust can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: ruths grandmas pie crust
