Perfect Pie Crust

 Ruth’s Grandma’s Perfect Pie Crust – A 100-Year-Old Recipe for Flaky Perfection

There’s something magical about a perfect pie crust—golden, flaky, and tender, yet sturdy enough to hold your favorite fillings. Passed down through generations, Ruth’s Grandma’s Pie Crust has stood the test of time, delivering flawless results for over 100 years.

Whether you're crafting a classic apple pie, a creamy custard tart, or a savory quiche, this no-fail pie crust guarantees success. Made with simple pantry staples and a time-honored technique, it’s a recipe that’s as reliable as it is delicious.

Get ready to transform your baking game with a crust so buttery and flaky that your friends and family will beg for seconds!

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Why You’ll Love This Recipe

Time-Tested Perfection: Over a century of praise speaks for itself—this crust never disappoints.

Versatile and Foolproof: Works for sweet or savory pies, baked or unbaked fillings.

Easy to Make Ahead: The dough can be refrigerated or frozen for stress-free baking anytime.

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Ingredients – The Building Blocks of Flaky Goodness

Dry Ingredients

4 cups all-purpose flour – Provides the structure and foundation for the dough. Be sure to measure accurately to avoid a dry or crumbly crust.

3 tablespoons white sugar – Adds a touch of sweetness to balance flavors, especially for dessert pies.

2 teaspoons salt – Enhances flavor and strengthens the dough’s gluten for structure.

Fat Component

1 3/4 cups shortening – The secret to a flaky texture. Shortening’s high fat content creates air pockets when baked, making the crust light and tender.

Binding Agents

1 tablespoon vinegar – Helps tenderize the dough by preventing gluten overdevelopment, ensuring a softer, more pliable crust.

1 large egg – Adds richness and helps bind the dough together.

1/2 cup ice-cold water – Keeps the dough cool, preventing the shortening from melting prematurely, which is key to achieving flakiness.

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Step-by-Step Instructions – Mastering Grandma’s Pie Crust

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, and salt. This ensures even distribution of dry ingredients for consistent flavor and texture.

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Step 2: Cut in the Shortening

Add the shortening to the flour mixture. Using a pastry cutter or two forks, blend until the mixture resembles coarse crumbs with pea-sized bits of fat. These pockets of fat will melt during baking, creating the iconic flaky layers.

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Step 3: Prepare the Wet Ingredients

In a separate small bowl, beat the egg and mix in the vinegar and ice water. The acidity from the vinegar helps the crust stay tender.

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Step 4: Combine and Form the Dough

Gradually pour the wet mixture into the flour and shortening mixture, stirring gently with a fork until the dough begins to come together. Avoid overworking the dough to keep it tender and flaky.

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Step 5: Chill the Dough

Divide the dough into 3 or 4 equal portions, flatten them into discs, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes (or up to 3 days) to allow the gluten to relax and the fats to solidify.

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Step 6: Roll and Shape the Dough

On a lightly floured surface, roll out one portion of the dough to fit your pie pan. Roll from the center outward to ensure even thickness. Carefully transfer to your pan, pressing gently to fit without stretching.

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Step 7: Pre-Bake or Fill and Bake

For pre-baked crusts, prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes until lightly golden.

For filled pies, add your filling and bake according to the recipe.

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Pro Tips for Pie Crust Success

Keep Ingredients Cold: Cold shortening, egg, and water prevent the fat from melting too soon, preserving flakiness.

Don’t Overwork the Dough: Handle it as little as possible to avoid toughening the crust.

Freeze for Later: Wrap extra dough in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out.

Perfect Edges: Crimp the edges with a fork or pinch with fingers for a decorative look.

Avoid Soggy Bottoms: Brush the crust with a light egg wash before filling to create a barrier.

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Serving Suggestions – Complete the Experience

Pair this flaky pie crust with:

Sweet Fillings: Classic apple pie, rich pumpkin pie, or decadent chocolate silk pie.

Savory Fillings: Creamy chicken pot pie, quiche Lorraine, or hearty beef and mushroom pie.

Toppings: Serve dessert pies with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.

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Why This Recipe is Loved

The secret to this pie crust’s popularity lies in its simplicity and reliability. Whether you’re a seasoned baker or just starting out, this recipe guarantees a crust that’s:

Golden and flaky with layers of buttery goodness.

Easy to roll and shape without tearing.

Perfect for any filling, from sweet to savory.

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Final Thoughts – A Timeless Recipe for Baking Success

Ruth’s Grandma’s Pie Crust isn’t just a recipe—it’s a legacy. With over 100 years of proven results, it continues to deliver the kind of perfection that makes every bite unforgettable.

Whether you’re celebrating a holiday, hosting a family dinner, or simply treating yourself to homemade pie, this recipe will make your efforts shine. Try it today and discover why it

’s been treasured for generations!

Ready to bake your best pie ever? Bookmark this recipe and share it with fellow bakers—it’s too good to keep secret!