Ruth’s Grandma’s Pie Crust: A Classic Recipe for Perfect Pies

Introduction

There’s nothing quite like a homemade pie to bring comfort and joy to the table. But at the heart of every great pie lies a perfect pie crust. Ruth’s Grandma’s Pie Crust recipe is a time-honored treasure passed down through generations. Known for its flaky texture and buttery taste, this crust adds the perfect foundation to any filling, from savory to sweet.

Origin and Cultural Significance

Ruth’s Grandma’s Pie Crust is a reflection of a simpler time when homemade baking was a way to show love and care. Originating in small-town kitchens, this recipe embodies the essence of home cooking. Pie crusts have long been a staple in culinary traditions worldwide, but this recipe stands out for its simplicity and reliability. It’s more than a recipe; it’s a link to cherished family memories and gatherings.

Ingredients Quantity

Core Ingredients:

• 2 ½ cups of all-purpose flour
• 1 teaspoon of salt
• 1 tablespoon of sugar (optional, for sweet pies)
• 1 cup of unsalted butter (cold and cut into cubes)
• 6–8 tablespoons of ice water

Optional Ingredients:

• 1 teaspoon of vinegar or lemon juice (for added flakiness)
• 1 egg yolk (for a richer dough)

Optional Additions

Enhance the crust’s flavor by incorporating a teaspoon of ground spices like cinnamon or nutmeg for sweet pies. For savory options, mix in a pinch of dried herbs such as thyme or rosemary.

Tips for Success

• Keep it cold: Always use cold butter and ice water to maintain flakiness.
• Handle with care: Avoid overmixing the dough; it should come together just enough to hold.
• Chill the dough: Let the dough rest in the fridge for at least an hour before rolling it out.
• Roll evenly: Roll out the dough from the center outward to maintain an even thickness.
• Use parchment paper: Roll the dough between two sheets of parchment paper to prevent sticking.

Instructions

1. Mix dry ingredients: In a large bowl, combine the flour, salt, and sugar (if using).
2. Incorporate butter: Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
3. Add liquid: Gradually drizzle in ice water, one tablespoon at a time, mixing gently until the dough comes together.
4. Shape and chill: Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least an hour.
5. Roll out the crust: On a lightly floured surface, roll out one disk of dough to fit your pie pan. Transfer it carefully to the pan and trim the edges as needed.
6. Pre-bake if required: For recipes needing a pre-baked crust, prick the bottom with a fork, line it with parchment paper, and add pie weights. Bake at 375°F (190°C) for 15–20 minutes.
7. Fill and bake: Add your desired filling, top with a second crust (if applicable), and bake according to your pie recipe’s instructions.

Description of the Dish

Ruth’s Grandma’s Pie Crust is the epitome of perfection—flaky, tender, and richly flavorful.

Its golden, buttery layers complement any filling, providing a melt-in-your-mouth experience that elevates pies from ordinary to extraordinary.

Nutritional Information

A standard serving of pie crust (1/8 of a 9-inch crust) contains approximately:

• Calories: 220
• Fat: 15g
• Carbohydrates: 18g
• Protein: 2g
• Sodium: 150mg

Remember, moderation is key when indulging in this buttery delight.

Conclusion

Ruth’s Grandma’s Pie Crust is more than just a recipe; it’s a connection to tradition and a guaranteed way to elevate your baking game. Whether you’re crafting a classic apple pie, a savory chicken pot pie, or a festive pumpkin pie, this crust is the perfect starting point.

Recommendation and Embracing Healthful Indulgence

While this recipe leans into indulgence, you can balance it with lighter pie fillings like fresh fruits or vegetables. Pair it with a side of greens for savory pies or a dollop of yogurt for sweet ones to add a healthful twist without compromising flavor.