Ruth’s grandmother’s pie crust

In the realm of treasured family recipes, few things evoke nostalgia and satisfaction like Ruth’s grandmother’s pie crust recipe. With ingredients handed down through generations and an artful blend of techniques, this pie crust encapsulates the essence of love, tradition, and culinary prowess. Join us as we delve into the heartwarming story behind this recipe, explore the key ingredients in a table sheet format, and learn how to recreate this masterpiece in your own kitchen.

Ruth’s Grandmother’s Pie Crust Recipe Ingredients:

Instructions:

1. Prepare the Ingredients: Ensure the butter is cold and cut it into small cubes. Measure out the flour, salt, and granulated sugar. Place the cold water in a small bowl.
2. Combine the Flour and Butter: In a large mixing bowl, add the all-purpose flour and the cubed unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This step ensures a flaky texture.
3. Add Cold Water: Gradually add the cold water, one tablespoon at a time, to the flour-butter mixture. Gently mix with a fork after each addition. Stop adding water once the dough begins to come together. Be careful not to overmix.
4. Form the Dough: Gather the dough into a ball and gently knead it a few times on a lightly floured surface. Form the dough into a disk shape and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes before rolling.
5. Roll Out the Dough: After the dough has chilled, remove it from the refrigerator. On a floured surface, roll out the dough using a rolling pin. Roll from the center outward, rotating the dough occasionally to achieve an even thickness.
6. Fit the Crust: Carefully transfer the rolled-out dough to a pie dish. Gently press the dough into the bottom and sides of the dish, ensuring there are no air pockets. Trim any excess dough hanging over the edges.
7. Chill the Crust: Place the pie crust in the refrigerator for about 15-20 minutes to chill. Chilling the crust helps prevent shrinkage during baking.
8. Preheat the Oven: While the crust is chilling, preheat your oven to the temperature specified in your pie recipe.
9. Blind Baking (Optional): Depending on your pie recipe, you may need to blind bake the crust before adding the filling. To blind bake, line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for a short period, then remove the weights and continue baking until the crust is golden brown.
10. Fill and Bake: Once the crust is prepped according to your pie recipe, proceed with filling it. Follow the baking instructions provided in your specific pie recipe.
11. Cool and Enjoy: After baking, allow the pie crust to cool completely before slicing and serving. Whether your pie is sweet or savory, the buttery and flaky crust will enhance the overall dining experience.

Remember, Ruth’s grandmother’s pie crust recipe is a family treasure, so take your time and savor the process of creating a delicious masterpiece that pays homage to tradition and craftsmanship. Happy baking!

FAQs about Ruth’s Grandmother’s Pie Crust Recipe:

1. Can I use salted butter instead of unsalted butter? While you can use salted butter, it’s recommended to stick to unsalted butter for better control over the pie’s salt content.
2. Why is cold water important for the recipe? Cold water helps prevent the butter from melting prematurely, ensuring the desired flakiness and texture in the final crust.
3. Can I make the pie crust in advance and freeze it? Absolutely! Prepare the dough, shape it into a disk, wrap it tightly, and freeze. Thaw it in the refrigerator before rolling and baking.
4. Is it necessary to use all-purpose flour? Yes, all-purpose flour provides the ideal balance of protein and starch, resulting in a versatile and reliable crust.
5. Can I reduce the sugar or omit it altogether? While sugar enhances the crust’s flavor, you can slightly reduce the amount or omit it if you prefer a less sweet crust.
6. How thin should I roll out the dough? Roll the dough to about 1/8-inch thickness for a delicate and flaky crust that beautifully showcases your pie’s filling.

Ruth’s grandmother’s pie crust recipe is a timeless masterpiece that transcends generations, offering a taste of history and tradition in every bite. As you embark on your culinary adventure, armed with this table sheet format of ingredients, remember that you’re not just baking a pie – you’re weaving a tapestry of memories that will linger in the hearts and taste buds of those who savor your creation. Keep the legacy alive, and may your kitchen be filled with the aroma of love and heritage.