Ruth’s Grandma’s pie crust recipe is a cherished heirloom that has stood the test of time for over a century. This no-fail recipe produces a perfectly flaky, tender crust that has become legendary within the family. What makes this crust special is its ideal balance of ingredients – the higher ratio of shortening to flour creates layers that become delicately crisp when baked, while the addition of sugar adds just a hint of sweetness that complements both sweet and savory fillings.
The genius of this recipe lies in its simplicity and reliability. The combination of cold water, vinegar, and egg helps create a dough that’s easy to work with and consistently produces excellent results. Unlike many pie crusts that can become tough from overworking, this recipe remains tender even in less experienced hands. The dough rolls out beautifully and transfers easily to the pie plate without tearing.
This recipe’s endurance through generations speaks to its exceptional quality. In a world of constantly changing food trends, finding a recipe that has remained unchanged and beloved for over 100 years is truly remarkable. Whether you’re making a traditional apple pie, a savory quiche, or any other pie creation, this versatile crust recipe provides the perfect foundation.
Yield: 3-4 pie crusts Prep Time: 15 minutes
Ingredients:
- 4 cups all-purpose flour
- 1¾ cups shortening
- 3 tablespoons white sugar
- 2 teaspoons salt
- ½ cup cold water
- 1 tablespoon vinegar
- 1 large egg
Instructions:
- Mix flour, sugar, and salt in large bowl.
- Cut in shortening until crumbly (pea-sized).
- Whisk water, vinegar, and egg separately.
- Add wet ingredients to flour mixture. Mix until just combined.
- Form into discs, wrap in plastic.
- Chill 30 minutes before rolling.
- Roll on floured surface to ⅛ inch thickness.
For Baking:
- Temp: 375°F
- Time: According to pie recipe
Storage:
- Refrigerate dough up to 3 days
- Freeze up to 3 months