It sounds like you’re referring to a recipe for Ruth’s Grandma’s Pie Crust. While I don’t have the exact recipe, I can certainly help you with a classic, delicious pie crust that may resemble what you’re looking for. Here’s a traditional, flaky pie crust recipe that could be similar to Ruth’s Grandma’s version:
Ruth’s Grandma’s Classic Pie Crust Recipe
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/4 cup cold water (you may need a bit more or less depending on the dough)
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter. This step is key to creating a flaky texture.
- Add Water: Slowly add cold water, one tablespoon at a time, mixing gently with a fork after each addition. Keep adding water until the dough starts to come together, but be careful not to overwork it. It should hold together when pressed.
- Form the Dough: Turn the dough out onto a lightly floured surface. Gently knead it just a couple of times to bring it into a ball. Split the dough in half, and form each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
- Roll Out the Dough: Once chilled, take one disc of dough out of the fridge. On a floured surface, roll the dough into a circle about 12 inches in diameter for a standard 9-inch pie pan. Carefully transfer the dough to your pie pan, trimming any excess at the edges.
- Use as Desired: Fill the pie crust with your favorite filling, and bake according to your pie recipe’s instructions. If you’re blind-baking the crust (e.g., for a no-bake pie), line the crust with parchment paper, fill it with pie weights, and bake at 375°F for about 15-20 minutes or until lightly golden.
- Bake & Enjoy: If you’re making a double-crust pie, repeat the process with the second dough disc, and place the top crust over the filled pie, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
I hope this helps you create a delicious pie crust similar to Ruth’s Grandma’s! Would you like a specific pie recipe to go with the crust?
