RUTH’S GRANDMA'S PIE CRUST
I've treasured this pie crust recipe for years—it's the golden, flaky foundation that transforms any pie into something special. Made with chilled butter, a touch of shortening, and ice water, this family-passed-down crust works beautifully for everything from fruit pies to quiches, and it's simpler to make than you'd think.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and diced
- 6-8 tablespoon ice water
Instructions
Mix the Dry Ingredients:
- In a large bowl, combine the flour and salt.
Cut in the Butter:
- Add the diced, chilled butter to the bowl. Use a pastry cutter or fork to mix until the texture resembles coarse crumbs.
Add Ice Water:
- Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together but isn’t sticky. Avoid overmixing.
Chill the Dough:
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out the Dough:
- On a floured surface, roll out the dough to fit your pie dish. Carefully transfer it to the dish, trimming any excess.
Use as Needed:
- Add your desired filling and bake as directed. For blind-baking, preheat the oven to 375°F (190°C), line the crust with parchment paper, fill with pie weights, and bake for 10 minutes.
Notes
- Make Ahead:
The dough can be made ahead and stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. - Customizing the Flavor:
For a subtle twist, add a teaspoon of sugar for a slightly sweet crust, or a pinch of cinnamon for a warm flavor. - Serving Suggestions:
This flaky crust pairs perfectly with any pie filling—fruit, custard, or savory quiches. Serve it warm with ice cream or whipped cream for sweet pies. - Storage Tips:
Wrap the dough tightly in plastic wrap and refrigerate until ready to use. For longer storage, freeze and thaw in the fridge overnight before rolling out.