Ruth’s Grandma’s Secret Pie Crust Recipe: A Timeless Classic
Few things evoke a sense of nostalgia and home-baked goodness quite like a perfectly made pie. The flaky, buttery crust, cradling a sweet or savory filling, is the foundation of this beloved dessert. Today, we’re diving into a recipe passed down through generations – Ruth’s Grandma’s pie crust. This isn’t just any pie crust; it’s a time-tested classic, known for its simplicity, reliability, and incredibly delicious results. Whether you’re a seasoned baker or a complete beginner, this recipe will guide you through each step, ensuring a pie crust that’s sure to impress.
The Story Behind the Crust
Every great recipe has a story, and Ruth’s Grandma’s pie crust is no exception. Passed down through generations, this recipe represents more than just ingredients and instructions; it embodies tradition, family gatherings, and the love that goes into homemade cooking. Grandma Ruth understood the importance of a good pie crust – it’s the unsung hero that elevates any pie from ordinary to extraordinary. She believed in using simple, high-quality ingredients and a few key techniques to create a crust that was consistently flaky, tender, and flavorful. This recipe has been tweaked and perfected over the years, but the core principles remain the same, ensuring a pie crust that’s as reliable as it is delicious.
Why This Recipe Works
What makes Ruth’s Grandma’s pie crust stand out from the thousands of other recipes available online? It’s a combination of factors:
* **Simple Ingredients:** The recipe calls for only a handful of basic ingredients: flour, salt, cold butter, cold shortening (or lard), and ice water. No fancy components or hard-to-find items are required.
* **Proper Technique:** The key to a flaky crust lies in keeping the ingredients cold and handling the dough as little as possible. This prevents the gluten in the flour from developing too much, resulting in a tender, melt-in-your-mouth texture.
* **Precise Measurements:** Grandma Ruth was a stickler for accurate measurements. This recipe emphasizes the importance of using the correct proportions to achieve the desired outcome.
* **Consistent Results:** When followed carefully, this recipe consistently produces a pie crust that is flaky, tender, and flavorful. It’s a recipe you can rely on time and time again.
Ingredients You’ll Need
Before you begin, gather the following ingredients:
* **2 ½ cups all-purpose flour:** Use a good quality all-purpose flour. You can also experiment with pastry flour for an even more tender crust, but all-purpose works perfectly well.
* **1 teaspoon salt:** Salt enhances the flavor of the crust and helps to balance the sweetness of the filling.
* **1 cup (2 sticks) cold unsalted butter:** Cut the butter into ½-inch cubes. It’s crucial that the butter is very cold; keep it in the refrigerator until you’re ready to use it. Some people prefer to freeze the butter for 15 minutes before use, but this isn’t essential.
* **½ cup cold shortening (or lard):** Like the butter, the shortening should be very cold. Shortening contributes to the flakiness of the crust.
* **6-8 tablespoons ice water:** The amount of water needed will vary depending on the humidity and the type of flour used. Add the water gradually, just until the dough comes together.
Equipment You’ll Need
Make sure you have the following equipment on hand:
* **Large mixing bowl:** A large bowl provides enough space to mix the ingredients without making a mess.
* **Pastry blender (or two knives):** A pastry blender is the ideal tool for cutting the butter and shortening into the flour. If you don’t have one, you can use two knives.
* **Measuring cups and spoons:** Accurate measurements are essential for a successful pie crust.
* **Plastic wrap:** Use plastic wrap to wrap the dough before chilling it.
* **Rolling pin:** A rolling pin is needed to roll out the dough.
* **Pie plate:** Choose a pie plate that is appropriate for the size of your pie. A standard 9-inch pie plate is a good choice.
* **Fork:** A fork is used to crimp the edges of the pie crust.
Step-by-Step Instructions
Now, let’s get to the heart of the matter: making Ruth’s Grandma’s pie crust. Follow these step-by-step instructions carefully:
**Step 1: Combine the Dry Ingredients**
In the large mixing bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour.
**Step 2: Cut in the Butter and Shortening**
Add the cold butter and shortening to the flour mixture. Use the pastry blender (or two knives) to cut the fat into the flour. The goal is to create pea-sized pieces of butter and shortening. This process is crucial for creating a flaky crust. The small pieces of fat will melt during baking, creating pockets of steam that separate the layers of dough, resulting in a flaky texture.
Work quickly and efficiently to prevent the butter and shortening from melting. If you notice the fat becoming too soft, place the bowl in the freezer for a few minutes to chill it down.
The mixture should resemble coarse crumbs when you’re finished.
**Step 3: Add the Ice Water**
Gradually add the ice water to the flour mixture, one tablespoon at a time. After each addition, gently mix the water into the dough using a fork. Be careful not to overmix; the dough should be just moist enough to come together.
Continue adding water until the dough forms a shaggy mass. You may not need to use all 8 tablespoons of water; it depends on the humidity and the type of flour you’re using. The key is to add just enough water to bind the dough without making it too wet.
**Step 4: Divide and Chill the Dough**
Turn the dough out onto a lightly floured surface. Gently gather it into a ball. Divide the dough in half (or into thirds if you’re making a triple-crust pie). Flatten each portion into a disc.
Wrap each disc of dough tightly in plastic wrap. Refrigerate the dough for at least 2 hours, or preferably overnight. This allows the gluten in the flour to relax, making the dough easier to roll out. It also allows the flavors to meld together.
**Step 5: Roll Out the Dough**
When you’re ready to make your pie, remove one disc of dough from the refrigerator. Let it sit at room temperature for about 5-10 minutes to soften slightly. This will make it easier to roll out.
Lightly flour a clean work surface. Place the disc of dough on the floured surface and dust the top of the dough with flour as well.
Using a rolling pin, roll out the dough into a circle that is slightly larger than your pie plate. Start rolling from the center of the dough and work your way out to the edges. Rotate the dough as you roll to ensure that it’s evenly thin.
If the dough sticks to the work surface, gently lift it up and add a little more flour.
**Step 6: Transfer the Dough to the Pie Plate**
Gently fold the dough in half or in quarters. Carefully transfer it to the pie plate and unfold it so that it fits snugly into the bottom and up the sides of the plate.
Gently press the dough into the pie plate, making sure there are no air pockets. Trim off any excess dough around the edges of the plate using a sharp knife or kitchen shears. Leave about a ½-inch overhang.
**Step 7: Crimp the Edges**
Crimp the edges of the pie crust to create a decorative border. There are several ways to crimp the edges:
* **Fork Crimp:** Press the tines of a fork into the dough all around the edge of the pie plate.
* **Finger Crimp:** Use your fingers to pinch the dough into a decorative pattern.
* **Fluted Edge:** Use your thumb and index finger to create a fluted edge.
Choose the crimping method that you like best. The crimped edges not only look pretty, but they also help to seal the filling inside the pie.
**Step 8: Blind Bake (If Necessary)**
If your recipe calls for a pre-baked pie crust (also known as blind baking), you’ll need to do that now. Blind baking is often required for pies with fillings that don’t need to be baked, such as chocolate cream pie or banana cream pie.
To blind bake the crust, prick the bottom of the crust all over with a fork. This will prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights (or dried beans or rice). The pie weights will help the crust to maintain its shape.
Bake the crust in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is golden brown.
Let the crust cool completely before filling it.
**Step 9: Fill and Bake (or Chill)**
Fill the pie crust with your desired filling. Bake the pie according to the recipe instructions. If your filling doesn’t require baking, simply chill the pie until it’s set.
Tips for Success
To ensure that your pie crust turns out perfectly, keep these tips in mind:
* **Keep Everything Cold:** This is the most important tip! Cold ingredients prevent the gluten in the flour from developing too much, resulting in a tender crust.
* **Don’t Overmix:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, making it easier to roll out. It also allows the flavors to meld together.
* **Use Accurate Measurements:** Accurate measurements are essential for a successful pie crust. Use measuring cups and spoons to measure the ingredients carefully.
* **Handle the Dough Gently:** Be gentle when rolling out the dough to avoid tearing it. If the dough tears, simply patch it up with a little extra dough.
* **Pre-bake the Crust When Necessary:** If your recipe calls for a pre-baked crust, be sure to blind bake it properly to prevent it from becoming soggy.
Variations and Adaptations
While Ruth’s Grandma’s pie crust is delicious as is, there are a few variations and adaptations you can try:
* **Add Flavorings:** Add a teaspoon of vanilla extract, lemon zest, or almond extract to the dough for extra flavor.
* **Use Different Fats:** Experiment with different types of fat, such as coconut oil or vegetable shortening. Each type of fat will produce a slightly different texture and flavor.
* **Make a Gluten-Free Crust:** Use a gluten-free flour blend to make a gluten-free pie crust.
* **Sweeten the Crust:** Add a tablespoon of sugar to the dough for a slightly sweeter crust.
* **Make Mini Pie Crusts:** Use this recipe to make mini pie crusts for individual pies or tarts.
Troubleshooting
Even with the best recipes, things can sometimes go wrong. Here are a few common pie crust problems and how to fix them:
* **Tough Crust:** A tough crust is usually caused by overmixing the dough or using too much water. Be careful not to overmix the dough, and add the water gradually, just until the dough comes together.
* **Soggy Crust:** A soggy crust can be caused by using too much filling or not pre-baking the crust when necessary. Use the correct amount of filling and blind bake the crust if required.
* **Crust Shrinks During Baking:** Crust shrinkage is often caused by not chilling the dough long enough or by stretching the dough too much when rolling it out. Chill the dough for at least 2 hours, and be gentle when rolling it out.
* **Crust Burns:** A burnt crust can be prevented by using a pie shield or aluminum foil to cover the edges of the crust during baking. You can also lower the oven temperature slightly.
Serving Suggestions
Ruth’s Grandma’s pie crust is the perfect base for a wide variety of pies. Here are a few serving suggestions:
* **Fruit Pies:** Apple pie, cherry pie, blueberry pie, peach pie, rhubarb pie
* **Cream Pies:** Chocolate cream pie, banana cream pie, coconut cream pie, lemon meringue pie
* **Nut Pies:** Pecan pie, walnut pie
* **Savory Pies:** Chicken pot pie, shepherd’s pie, quiche
No matter what filling you choose, Ruth’s Grandma’s pie crust will make your pie a winner.
Storing Leftovers
Leftover pie can be stored in the refrigerator for up to 3 days. To prevent the crust from becoming soggy, cover the pie loosely with plastic wrap or foil. You can also freeze leftover pie for up to 2 months. Wrap the pie tightly in plastic wrap and then in aluminum foil before freezing.
Ruth’s Legacy
Ruth’s Grandma’s pie crust recipe is more than just a set of instructions; it’s a legacy of love, family, and homemade goodness. By making this recipe, you’re not just baking a pie; you’re carrying on a tradition that has been passed down through generations. So, gather your ingredients, put on your apron, and get ready to create a pie that’s sure to be a hit. Enjoy!
Printable Recipe Card
**Ruth’s Grandma’s Pie Crust**
**Yields:** 1 double crust or 2 single crusts
**Prep time:** 30 minutes
**Chill time:** 2 hours (minimum)
**Cook time:** Varies depending on the filling
**Ingredients:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
* ½ cup cold shortening (or lard)
* 6-8 tablespoons ice water
**Equipment:**
* Large mixing bowl
* Pastry blender (or two knives)
* Measuring cups and spoons
* Plastic wrap
* Rolling pin
* Pie plate
* Fork
**Instructions:**
1. In a large mixing bowl, whisk together the flour and salt.
2. Add the cold butter and shortening to the flour mixture. Use a pastry blender (or two knives) to cut the fat into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water to the flour mixture, one tablespoon at a time. Mix with a fork until the dough just comes together.
4. Turn the dough out onto a lightly floured surface. Gently gather it into a ball. Divide the dough in half (or into thirds if making a triple-crust pie).
5. Flatten each portion into a disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight.
6. When ready to bake, remove one disc of dough from the refrigerator. Let it sit at room temperature for about 5-10 minutes to soften slightly.
7. Lightly flour a clean work surface. Place the disc of dough on the floured surface and dust the top of the dough with flour as well.
8. Roll out the dough into a circle that is slightly larger than your pie plate.
9. Gently fold the dough in half or in quarters. Carefully transfer it to the pie plate and unfold it so that it fits snugly into the bottom and up the sides of the plate.
10. Gently press the dough into the pie plate. Trim off any excess dough around the edges of the plate. Leave about a ½-inch overhang.
11. Crimp the edges of the pie crust to create a decorative border.
12. Blind bake if necessary (see instructions above).
13. Fill with your desired filling and bake according to the recipe instructions.
**Notes:**
* Keep all ingredients cold.
* Do not overmix the dough.
* Chill the dough for at least 2 hours.
Enjoy!