Grandma Ruth’s Pie Crust Recipe: Family Secret Revealed!

Baking the perfect pie crust can be a delightful challenge for home bakers seeking that classic ruths grandmas pie crust recipe passed down through generations.

Every kitchen has its secret weapon, and this treasured recipe whispers of comfort and tradition.

Flaky, buttery crusts have a way of bringing warmth to any gathering.

Grandma’s technique transforms simple ingredients into a golden, tender masterpiece that melts in your mouth.

The magic lies in her precise method and carefully selected ingredients.

With just a few simple steps, you can recreate this beloved family recipe that has delighted taste buds for decades.

Prepare to savor a slice of pure culinary nostalgia that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 1120 kcal

Servings: 2

All Ingredients For Ruths Grandmas Pie Crust

• All-Purpose Flour: Provides the foundational structure and tender crumb for a classic, flaky pie crust.
• Salt: Enhances overall flavor and helps balance the sweetness of the pie.
• Sugar: Optional ingredient that adds a subtle sweetness and helps with golden browning.

• Unsalted Butter: Creates those signature flaky layers and delivers rich, creamy flavor to the crust.
• Ice Water: Helps bind ingredients without developing tough gluten, ensuring a delicate, melt-in-your-mouth texture.

• Egg: Adds richness, helps bind ingredients, and creates a more golden, glossy crust surface when used as a wash.

Tools To Make Ruths Grandmas Pie Crust

• Large mixing bowl: Spacious container perfect for combining dry ingredients with plenty of room to work.
• Whisk: Handy tool for blending flour, salt, and sugar smoothly without lumps.
• Measuring cups: Precise measuring ensures the right flour-to-salt ratio for a perfect crust.
• Measuring spoons: Essential for accurately portioning salt and sugar.

Serving Up Ruths Grandmas Pie Crust

• Rustic Pie Presentation: Serve this classic pie crust on a beautiful wooden board or vintage ceramic plate for a homestyle, nostalgic feel that reminds everyone of grandma's kitchen.
• Flavor Companions: Pair the pie with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to enhance the buttery, delicate texture of the crust.
• Versatile Dessert Companion: Use this crust as a base for fruit pies, cream pies, or even savory quiches, showcasing its incredible adaptability in both sweet and hearty recipes.
• Seasonal Styling: Garnish the pie with fresh seasonal berries, a light dusting of powdered sugar, or a sprig of mint to add a pop of color and freshness to the classic dessert.

How To Store Ruths Grandmas Pie Crust

• Smart Chilling Strategy: Refrigerate the prepared pie dough wrapped in plastic for up to 2 days before rolling out, which helps relax gluten and enhances flakiness.
• Freezer-Friendly Technique: Wrap unbaked pie crust tightly in plastic wrap and aluminum foil, storing in the freezer for maximum 3 months without losing quality or texture.
• Portioning Pro Tip: Divide dough into individual discs before refrigerating, making it easier to thaw and roll out exactly the amount needed for your baking project.
• Moisture Management: Store any leftover baked pie crust in an airtight container at room temperature for 2-3 days, keeping away from direct sunlight and humidity to maintain crispness.

Steps To Prepare Ruths Grandmas Pie Crust

• Flour Foundation

Create a smooth, airy base by blending dry ingredients in a spacious mixing bowl. The key is gentle mixing that keeps the texture light and delicate.

• Butter Integration

Cut cold butter into small cubes and work them into the flour mixture using your fingertips. The goal is creating tiny butter pockets that will make the crust wonderfully flaky and rich.

• Liquid Binding

Slowly introduce ice-cold water, stirring carefully until the dough just begins to come together. Avoid overworking, which can make the crust tough and dense.

• Dough Resting

Wrap the tender dough in plastic and let it relax in the refrigerator. This crucial pause allows gluten to settle and butter to chill, ensuring a perfect pastry texture.

• Rolling Technique

On a lightly floured surface, roll the chilled dough with smooth, even strokes. Aim for a thin, uniform sheet that will bake into a crisp, delicate crust.

• Pie Preparation

Gently transfer the rolled dough into your pie dish, trimming edges and creating a beautiful crimped border. Your crust is now ready for filling and baking.

Tips For Ruths Grandmas Pie Crust Success

• Flaky Pastry Perfection: Chill all ingredients and tools beforehand to ensure an ultra-crisp, tender crust that melts in your mouth.
• Cold Butter Magic: Cut butter into tiny cubes and freeze for 15 minutes before mixing to create those signature delicate, layered pastry sheets that bake beautifully.
• Minimal Handling Technique: Work the dough quickly and gently to prevent gluten development, which keeps the crust tender and prevents a tough, chewy texture.
• Gluten-Free Alternative: Swap regular flour with a 1:1 gluten-free baking blend to make this classic pie crust accessible for those with wheat sensitivities, maintaining the same buttery, delicate crumb.

Flaky Ruths Grandmas Pie Crust Recipe

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4.9 from 27 reviews

• Total Time: 1 hour 15 minutes
• Yield: 2 1x

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Description

Ruth’s classic pie crust recipe delivers flaky, buttery perfection passed down through generations. Bakers seeking authentic homemade pastry will appreciate this simple, reliable method for creating delicious pie crusts.

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Ingredients

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• 2 ½ cups (315 g) all-purpose flour
• 1 cup (225 g) cold unsalted butter, cut into small cubes
• 1 tsp salt
• 1 tbsp granulated sugar (optional, for sweet pies)
• ¼–½ cup (60–120 ml) ice water

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Instructions

1. Preparation: Sift flour, salt, and sugar into a large mixing bowl, creating a uniform dry base for the pastry.
2. Butter Integration: Dice cold butter into small cubes and sprinkle across the flour mixture, then swiftly blend using a pastry cutter or fingertips until the texture resembles coarse, uneven crumbs with tiny butter pockets.
3. Liquid Binding: Drizzle ice-cold water incrementally, gently folding with a fork until the dough begins to loosely consolidate without becoming overly wet or sticky.
4. Dough Formation: Transfer the fragile mixture onto a lightly floured surface, carefully gathering and pressing together with minimal manipulation to prevent tough gluten development, then form a compact disk.
5. Chilling Phase: Encase the dough disk in plastic wrap and refrigerate for 30-45 minutes, allowing butter to solidify and gluten to relax, which ensures a tender, flaky crust.
6. Rolling Technique: Remove chilled dough, place on a floured surface, and roll out to desired thickness and shape, maintaining a light, gentle touch throughout the process.

Notes

• Keep Butter Ice-Cold: Maintain butter’s chilled temperature to ensure flaky, tender pie crust texture by using refrigerated butter and working quickly during preparation.
• Minimal Dough Handling: Avoid excessive kneading to prevent gluten development, which can make the crust tough and dense; gentle mixing creates a more delicate pastry.
• Proper Resting Time: Refrigerate dough for at least 30 minutes to allow butter to solidify and gluten to relax, resulting in a more manageable and flakier crust.
• Consistent Mixing Technique: Use a pastry blender or fingertips to create breadcrumb-like texture, ensuring even butter distribution and optimal crust structure.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 1120
• Sugar: 1 g
• Sodium: 1000 mg
• Fat: 80 g
• Saturated Fat: 51 g
• Unsaturated Fat: 29 g
• Trans Fat: 0 g
• Carbohydrates: 105 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 210 mg