Rustic Buttery Flaky Ruth’s Grandma’s Pie Crust Recipe

Golden, buttery, and delicately crafted, this flaky ruths grandmas pie crust recipe stands as a testament to generations of baking wisdom.

Passed down through whispered kitchen secrets, this recipe promises a pastry that melts in your mouth with each tender bite.

Crumbly edges and a rich, delicate texture define this beloved family classic.

Bakers know the magic lies in the precise technique and quality of ingredients.

Simple yet sophisticated, this pie crust transforms ordinary desserts into extraordinary culinary experiences.

Every slice carries the warmth of home-cooked memories and traditional baking passion.

Embrace the art of pie-making and create a crust that will become your own cherished family legacy.

Tools for Making the Flakiest Pie Crust

• Mixing Bowl: Large, spacious bowl for combining dry ingredients and creating dough.
• Pastry Cutter: Essential tool for cutting cold butter into flour mixture, creating perfect crumbly texture.
• Whisk: Used to evenly blend dry ingredients like flour, salt, and sugar.
• Fork or Hands: Perfect for gradually mixing ice water into dough.
• Plastic Wrap: Crucial for tightly wrapping and chilling dough disks.
• Rolling Pin: Key for rolling out dough to desired thickness.
• Pie Dish: Necessary for shaping and baking the pie crust.
• Sharp Knife: Helpful for trimming excess dough and creating top crust slits.

How to Make a Family Pie Crust from Scratch

• Blend Dry Elements

Grab a roomy mixing bowl and whisk together flour, salt, and optional sugar until perfectly combined.

• Work the Butter

Drop in chilled butter chunks and massage them into the flour using fingertips or a pastry tool. Keep working until the mixture looks like rough, bumpy breadcrumbs with tiny butter bits scattered throughout.

• Introduce Cold Water

Splash in icy water gradually, one spoonful at a time. Gently mix with a fork or hands until the dough barely holds together. The goal is a cohesive blend that sticks without getting sticky.

• Chill and Rest

Split the dough into two equal portions, shape each into a smooth disk, and wrap snugly in plastic. Tuck into the refrigerator for at least an hour to relax and firm up.

• Create the Crust

Dust your work surface with flour and roll out one dough disk until thin and wide enough to cover your pie dish. Carefully transfer to the dish, pressing softly to fit. Trim edges neatly, leaving a little extra if you’re adding a top layer.

• Finish and Bake

Pour in your chosen filling, top with the second crust if desired. Pinch edges together and slice a few small breathing holes on top. Follow your specific recipe’s baking instructions for a perfect golden finish.

Tips Passed Down for Perfect Crust Every Time

• Ensure your butter is super cold and cut into small cubes for the flakiest, most tender crust possible.
• Prepare the pie dough up to 2 days in advance and store in the refrigerator, saving precious time on baking day.
• Swap traditional flour with a gluten-free all-purpose flour blend for those with wheat sensitivities, keeping the same ratios.
• Replace butter with cold coconut oil or vegan butter alternatives to create a completely plant-based pie crust that's equally delicious.
• Don't overwork the dough – visible butter chunks are your secret weapon for creating those irresistible, flaky layers that melt in your mouth.

Serve Your Pie with That Homemade Touch

• Classic Family Dinner Companion: Pair this buttery pie crust with hearty pot pies filled with tender chicken, vegetables, and rich gravy for a comforting meal that brings everyone together around the table.
• Seasonal Fruit Showcase: Transform the crust into gorgeous fruit pies using fresh summer berries, warm autumn apples, or tangy winter citrus to highlight seasonal produce with a delicate, flaky base.
• Dessert Versatility Champion: Create elegant hand pies, rustic galettes, or traditional double-crust pies that can be filled with sweet preserves, creamy custards, or decadent chocolate ganache for any celebration or casual gathering.
• Weekend Baking Adventure: Experiment with decorative crimping techniques, lattice top designs, or sprinkle raw sugar on the crust to elevate your baking skills and impress family and friends with professional-looking pastries.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 300 kcal

Servings: 8

Pie Crust Ingredient List from Grandma’s Kitchen

• All-Purpose Flour: Provides the sturdy foundation for the flaky pie crust, choosing unbleached flour ensures better texture and natural flavor.
• Salt: Enhances the overall taste, balancing the buttery richness of the crust.
• Sugar (Optional): Adds a subtle sweetness and helps with golden browning.

• Unsalted Butter: Creates signature flakiness and rich flavor, using cold butter straight from the refrigerator ensures perfect texture and prevents tough crust.

• Ice Water: Binds ingredients together, keeping the dough cold helps maintain butter's solid state for ultimate flakiness.

• Plastic Wrap: Essential for proper dough chilling and preventing moisture loss.
• Flour (For Rolling): Prevents sticking and helps create smooth, even crust surface.

Store Pie Dough and Keep It Chill

• Wrap each dough disk tightly in plastic wrap to prevent moisture loss and freezer burn. This technique maintains the butter's integrity and ensures a flaky texture when baking.
• Prepare pie crust dough up to 3 months in advance. Store wrapped disks in a freezer-safe bag, labeling with the date to track freshness. Thaw overnight in the refrigerator before rolling out.
• Kept in an airtight container, prepared dough remains fresh for 2-3 days. Place the wrapped disk in the coolest section of your refrigerator to maintain its delicate composition.
• Divide dough into single-serving sizes before freezing. This allows quick defrosting for smaller pies or individual pastry needs, reducing waste and saving time during busy baking sessions.

FAQs

• Why is it important to use cold butter in this pie crust recipe?

Cold butter helps create flaky layers by preventing the fat from fully blending into the flour. When cold butter hits the hot oven, it creates steam pockets that result in a light, tender crust.

• How do I know if I've mixed the dough correctly?

The dough should look like coarse crumbs with some pea-sized butter pieces. When you press it together, it should hold without crumbling but not be sticky or smooth like cookie dough.

• Can I make the pie crust ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before using. You can also freeze the dough disks for up to 3 months, which is great for advanced meal prep.

• What if my dough is too dry or crumbly?

Add ice water very slowly, one tablespoon at a time. Mix gently until the dough just comes together. Overworking can make the crust tough, so stop as soon as it holds together.

Flaky Ruths Grandmas Pie Crust Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

• Total Time: 1 hour 15 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Grandma’s classic pie crust, known as Ruth’s Grandmas Pie Crust, delivers flaky, buttery perfection passed down through generations. Bakers can create this simple yet delicious pastry with just a few pantry ingredients and minimal preparation time.

---

Ingredients

Scale 1x2x3x

• 1 ¼ cups (315 g) all-purpose flour
• 1 cup (225 g) cold unsalted butter
• ¼–½ cup (60–120 ml or 2–4 fl oz) ice water
• 1 tsp salt
• 1 tbsp granulated sugar (optional, for sweet pies)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dry Ingredient Fusion: Whisk flour, salt, and optional sugar in a spacious mixing bowl, ensuring uniform distribution of dry components.
2. Butter Integration: Incorporate chilled butter into the flour mixture using a pastry cutter or fingertips until the texture resembles coarse, gravelly crumbs with occasional pea-sized butter fragments.
3. Dough Consolidation: Gradually introduce ice-cold water, folding gently until the dough coheres without excessive manipulation. Compress to test structural integrity.
4. Dough Preparation: Divide the dough into two equal disks, wrap individually in plastic, and refrigerate for 60 minutes to 48 hours to enhance flavor and texture.
5. Crust Shaping: Roll one dough disk to 1/8-inch thickness on a lightly floured surface, carefully transferring to the pie dish. Press gently to conform to the dish’s contours, trimming excess edges.
6. Filling and Sealing: Add desired filling, and if using a double crust, roll the second disk and drape over the filling. Crimp edges to create a tight seal, and score small vents for steam release.
7. Baking Finalization: Bake according to the specific recipe’s temperature and time guidelines, watching for a golden-brown finish that signals perfect doneness.

Notes

Chill Ingredients Strategically: Keep butter and water extremely cold to guarantee a flaky, tender pie crust with perfect layered texture.

Handle Dough Minimally: Use light, gentle touches when mixing and rolling to prevent gluten development, which can make the crust tough and dense.

Customize Dough Flexibility: Experiment with half butter, half shortening for enhanced flakiness or substitute part whole wheat flour for nutty, rustic flavor profile.

Master Moisture Balance: Add water gradually and stop mixing immediately when dough just begins to hold together, preventing potential dry or overly wet consistency.

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

Nutrition

• Serving Size: 9
• Calories: 282
• Sugar: 2 g
• Sodium: 170 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg