TIME-HONORED FLAKINESS: RUTH’S GRANDMA’S PIE CRUST

Making a flaky and delicious pie crust is an art form passed down through generations. Ruth’s Grandma’s Pie Crust recipe is a timeless classic that guarantees a perfect, buttery crust every time. In this article, we’ll walk you through the step-by-step process of creating this culinary masterpiece. Get ready to embrace the art of pie-making with Ruth’s Grandma’s Pie Crust.

Ingredients:

Let’s start with the essential ingredients you’ll need to create this flaky pie crust:

Now that you have your ingredients ready, let’s dive into the step-by-step instructions.

Instructions:

1. Flour Fusion:
   • In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar.
   • Mix these dry ingredients together until well incorporated.
2. Butter Bliss:
   • Add the cold and cubed unsalted butter to the flour mixture.
   • Using a pastry cutter, two forks, or your hands, work the butter into the flour until the mixture resembles coarse crumbs. The key is to have small, pea-sized pieces of butter distributed throughout.
3. Liquid Magic:
   • Drizzle ice water over the flour-butter mixture, starting with 1/4 cup.
   • Gently mix the dough with a fork or your hands.
   • Add more water as needed, a tablespoon at a time, until the dough starts to come together. It should hold its shape when squeezed but not be overly wet.
4. Bringing It Together:
   • Turn the dough out onto a clean, floured surface.
   • Gently knead and press the dough until it forms a cohesive ball.
   • Divide the dough in half and form each half into a disc.
5. Chilling Time:
   • Wrap each disc of dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling allows the dough to relax and the butter to firm up, making it easier to roll out.
6. Rolling Magic:
   • When you’re ready to use the dough, remove it from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
   • On a floured surface, roll out one disc of dough into a circle that’s about 1/8 inch thick.
7. Crust Placement:
   • Gently place the rolled-out dough into a pie dish.
   • Press it gently against the bottom and sides of the dish, ensuring there are no air pockets.
8. Trim and Decorate:
   • Trim any excess dough hanging over the edges of the pie dish using a sharp knife or kitchen shears.
   • If you’re making a single-crust pie, you can crimp the edges decoratively.
9. Pie Perfection:
   • Follow the instructions for your specific pie recipe to fill and bake the pie crust according to the recipe’s guidelines.

Frequently Asked Questions

Can I use this pie crust recipe for both sweet and savory pies? Absolutely! Ruth’s Grandma’s Pie Crust is versatile and works wonderfully for both sweet and savory creations. Whether you’re making a classic apple pie or a savory quiche, this crust will deliver the flakiness you desire.

Can I make the pie crust ahead of time and freeze it? Yes, you can. After shaping the dough into discs, wrap them tightly in plastic wrap and store them in the freezer. When you’re ready to use them, simply thaw the dough in the refrigerator overnight and proceed with rolling and baking.

My pie crust always turns out tough. What am I doing wrong? Achieving a tender crust requires handling the dough gently and not overworking it. Be sure to follow the instructions closely and avoid over-kneading or adding too much water. Chilling the dough adequately also helps.

Can I substitute margarine for butter in this recipe? While butter contributes to the rich flavor and flakiness of this crust, you can use margarine as a substitute. However, the taste and texture may vary slightly.

How do I prevent my pie crust from becoming soggy when making a fruit pie? To prevent a soggy crust, you can brush the unbaked crust with a beaten egg white before filling it. This creates a protective barrier that helps keep the crust crisp.

Can I make mini pies with this crust recipe? Absolutely! This crust works well for mini pies or tartlets. Simply adjust the dough portion accordingly and follow the same rolling and baking process.