Ruth’s Grandma’s Pie Crust (Classic Homemade Recipe)
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar (optional, but recommended for a balanced flavor)
- 1 cup (226g) unsalted butter, very cold, cut into small cubes
(Alternative: ½ cup butter + ½ cup vegetable shortening for extra flakiness) - 6–8 tablespoons ice-cold water
Instructions (Step-by-Step)
1. Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and sugar.
This step ensures that all the dry ingredients are evenly distributed before adding the fat, which helps create a consistent texture throughout the crust.
2. Cut in the Butter
Add the cold butter cubes to the flour mixture.
Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
Important Tip:
Do not overmix. Those small chunks of butter are essential—they melt during baking and create the flaky layers that make pie crust irresistible.
3. Add Ice Water Gradually
Sprinkle 1 tablespoon of ice water at a time over the mixture, gently mixing with a fork after each addition.
Continue until the dough just begins to come together.
Avoid overworking the dough.
It should look slightly shaggy but hold together when pressed.
4. Form and Divide the Dough
Transfer the dough onto a lightly floured surface and gently bring it together with your hands.
Divide it into two equal portions (for a top and bottom crust if needed).
Shape each portion into a flat disc.
5. Chill the Dough
Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
This resting period allows:
- The gluten to relax (preventing shrinkage)
- The butter to firm up again (ensuring flakiness)
6. Roll Out the Dough
Remove one disc from the fridge and let it sit for about 5 minutes to soften slightly.
On a floured surface, roll it out into a circle about 12 inches in diameter.
Rotate the dough as you roll to prevent sticking and maintain an even thickness.
7. Transfer to Pie Dish
Carefully place the rolled dough into your pie dish.
Gently press it into the bottom and sides without stretching it.
Trim any excess dough hanging over the edges.
8. Fill or Pre-Bake
For Filled Pies:
Add your desired filling (apple, pumpkin, berry, etc.), then cover with the second crust if needed.
For Blind Baking (Pre-Baking):
- Preheat oven to 350°F (180°C)
- Line crust with parchment paper
- Fill with pie weights or dried beans
- Bake for 15–20 minutes
Baking Tips & Secrets
Keep all ingredients as cold as possible
Avoid overmixing to maintain tenderness
Chill the dough before rolling
Use minimal water—just enough to bring the dough together
Handle the dough gently
Final Result
When done correctly, this pie crust will be:
- Light and flaky
- Tender but sturdy enough to hold fillings
- Rich in buttery flavor
- Golden and crisp after baking
It’s the kind of traditional, homemade crust that feels like it came straight from a grandmother’s kitchen—simple, comforting, and absolutely delicious.