Ruth’s Grandma’s Legendary Pie Crust
(Over 100 Years Old, a No-Fail Recipe)
Introduction
Some recipes are passed down through generations, almost like a secret treasure, holding the memories of family gatherings, holidays, and moments of joy shared around a kitchen table. Ruth’s Grandma’s pie crust is one of those recipes, crafted with love and perfected over more than a century. It’s renowned for its flaky, tender texture, and no-fail quality—something Ruth’s sister-in-law’s grandmother swore by. Once you try it, you’ll see why it’s been cherished for over 100 years.
The beauty of this pie crust lies in its simplicity. With just a handful of ingredients, it’s a foolproof base for any kind of pie, sweet or savory. Whether you’re making a traditional apple pie, a rich pecan pie, or a savory quiche, this pie crust will be your go-to recipe. It’s a classic that never fails to impress.
Ingredients
- 4 cups all-purpose flour
- 1 3/4 cups shortening (cold)
- 3 tablespoons white sugar
- 2 teaspoons salt
- Ice water (a few tablespoons, as needed)
History
This pie crust has been a staple in Ruth’s family for over a century, passed down from grandmother to mother, and now, to Ruth. Ruth’s grandmother would make this pie crust every holiday season, and it became a tradition to bake pies together. It’s said that her grandmother found the recipe in an old cookbook from the early 1900s, though its exact origins remain a mystery. It was the one recipe that never failed, no matter what. Ruth’s family has always said this crust is magic, holding a little bit of nostalgia and a lot of love in every flake.
Method & Instructions
- Prepare Your Ingredients:
Start by measuring out your flour and placing it in a large mixing bowl. Make sure your shortening is cold (you can even chill it in the fridge before use). Cold shortening creates that perfect flaky texture. - Combine the Dry Ingredients:
To the flour, add the sugar and salt. Mix together until everything is evenly combined. - Cut the Shortening into the Flour:
Using a pastry cutter, fork, or even your hands, cut the shortening into the flour mixture until it resembles coarse crumbs or small pea-sized pieces. This is the key to creating those flaky layers in your crust. - Add Ice Water Gradually:
Slowly add ice water, a tablespoon at a time, while gently mixing. Stop adding water once the dough begins to come together and forms a soft ball. Be careful not to overwork the dough. You want it to stay light and tender. - Chill the Dough:
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes before rolling it out. Chilling helps prevent the crust from shrinking when baked. - Roll Out the Dough:
On a lightly floured surface, roll out the dough to about 1/8-inch thick. Gently transfer it to a pie dish, pressing the dough into the bottom and sides. Trim any excess dough from the edges, and fold the overhanging dough under itself, creating a nice, even edge. You can crimp the edges with your fingers or a fork to make it look extra pretty. - Bake the Pie:
Once your pie crust is ready, you can fill it with your favorite filling—whether it’s sweet or savory. If you’re pre-baking the crust (for a no-bake filling), prick the bottom of the crust with a fork to prevent bubbles, and bake at 375°F for about 12-15 minutes or until golden brown.
Lovers of Pie Crust
This recipe is loved by everyone—from home bakers looking for a reliable crust, to professional pastry chefs seeking that perfect texture. Whether you’re a fan of a buttery, flaky pie crust or you’re looking for something that holds up well to heavy fillings, Ruth’s Grandma’s Pie Crust has it all.
Conclusion
Ruth’s Grandma’s Pie Crust isn’t just a recipe—it’s a piece of family history. It’s about more than just the ingredients; it’s about the love, care, and tradition that goes into making something by hand. Whether you’re making a pie for a special occasion or just because, this pie crust will elevate any dessert or dish you create. The combination of simplicity, ease, and reliable results makes it the perfect addition to your own baking repertoire.
Give it a try next time you’re in the mood for a pie, and you’ll see why it’s been cherished for over 100 years. You may just find that this recipe becomes a part of your family’s history too.
Enjoy baking!