Every memorable pie starts with the same essential foundation: the crust. While fillings vary from apple to pumpkin, chocolate to custard, the crust determines the pie’s success. A good crust should be flaky, tender, and flavorful, complementing rather than overpowering the filling. Ruth’s Grandma’s Pie Crust is a recipe that has stood the test of time. Passed down through generations, it balances simplicity and precision, resulting in a dough that is easy to handle and bakes into the perfect golden base for sweet or savory pies. With just a few pantry staples and some careful technique, you can recreate this family favorite and elevate any pie you bake.

Contents show

Ingredients (with detailed measurements)

For one double-crust pie (top and bottom), you will need:

2 ½ cups (315 g) all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional, for sweet pies)
1 cup (225 g) unsalted butter or lard, chilled and cubed (butter gives flavor, lard adds flakiness—use a mix if desired)
½ cup (120 ml) ice water (you may need a little more or less depending on humidity)

Optional:

1 teaspoon vinegar or lemon juice (added to water to help prevent gluten from overdeveloping, making crust tender)

Instructions (Step-by-Step Guide)

Step 1: Prepare ingredients

Chill butter (or lard) until firm. Fill a cup with ice and water to have ready. Cold ingredients are crucial for a flaky crust.

Step 2: Mix dry ingredients

In a large mixing bowl, whisk together flour, salt, and sugar if using. This ensures seasoning is evenly distributed.

Step 3: Cut in fat

Add chilled butter (or lard) cubes to the flour mixture. Using a pastry cutter or your fingertips, cut fat into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. These little chunks create flakiness when baked.

Step 4: Add ice water

Sprinkle ice water into the mixture, starting with 4 tablespoons. Toss gently with a fork. Continue adding a tablespoon at a time until the dough comes together. It should hold when pressed but not feel sticky.

Step 5: Form dough

Turn the mixture onto a lightly floured surface. Gently bring it together with your hands, shaping into two equal discs. Avoid kneading—overworking develops gluten and toughens the crust.

Step 6: Chill

Wrap each disc in plastic wrap and refrigerate for at least 1 hour. This step relaxes gluten and firms fat, making the dough easier to roll.

Step 7: Roll out

Lightly flour your work surface. Roll one disc from the center outward into a 12-inch circle for a 9-inch pie dish. Transfer carefully to the pie pan, pressing gently to fit without stretching.

Step 8: Fill and top

Add your chosen pie filling. Roll out the second disc for the top crust, or cut into strips for a lattice design. Seal edges by pinching or crimping. Vent the top crust with slits if covering fully.

Step 9: Bake

Bake according to your pie recipe’s instructions. For blind baking, line crust with parchment and fill with pie weights, baking at 375°F (190°C) for 15 minutes before removing weights and baking another 10 minutes until lightly golden.

Conservation and Storage

Refrigeration: Dough discs can be refrigerated up to 3 days before rolling.
Freezing: Wrap tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge before using.
Par-baked shells: Store cooled, baked shells in an airtight container at room temperature for 2 days, or freeze for longer storage.

Variations

All-Butter Crust: Use only butter for rich flavor and golden color.
All-Lard Crust: Use only lard for maximum flakiness, though flavor is more neutral.
Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend. Add 1 teaspoon xanthan gum if not already included.
Sweet Crust (Pâte Sucrée): Increase sugar to ¼ cup for a sweeter shell, perfect for tarts.
Savory Crust: Omit sugar and add herbs like thyme or rosemary for quiches and savory pies.
Whole Wheat Crust: Replace up to 1 cup flour with whole wheat flour for a nutty, rustic flavor.

Serving Suggestions

Sweet Pies: Use for apple pie, pumpkin pie, pecan pie, cherry pie, or chocolate cream pie.
Savory Pies: Excellent for chicken pot pie, quiche, or meat pies.
Mini Pies: Roll and cut circles for handheld pies or turnovers.
Tarts: Works beautifully as a base for fruit tarts or custard-filled desserts.
Seasonal Touch: Brush with egg wash and sprinkle sugar for a glossy, golden finish on sweet pies.

Tips for Perfecting the Dish

Keep everything cold: Warm butter melts too early, resulting in a dense crust.
Don’t overwork: Handle dough as little as possible to avoid toughness.
Roll evenly: Rotate dough frequently while rolling to maintain shape and prevent sticking.
Chill again before baking: Refrigerate assembled pie for 15 minutes before baking to prevent shrinkage.
Use a glass pie pan: It allows you to see the bottom crust to check for doneness.

Conclusion

Ruth’s Grandma’s Pie Crust proves that the best recipes are often the simplest. With only a few ingredients and careful technique, this crust turns out tender, flaky, and flavorful every time. Its versatility makes it suitable for both sweet and savory pies, while its make-ahead nature ensures convenience during busy baking seasons. Once you master this recipe, you’ll always have a reliable base for any pie creation, ensuring that every slice begins with the perfect crust.