Here’s the full version of Ruth’s Grandma’s Pie Crust recipe (from AllRecipes) + some detailed tips and possible variations so your crust turns out great every time. If you want metric measures or adjustments for different fats (butter, lard, etc.), I can also help.
Ruth’s Grandma’s Pie Crust
This recipe is over 100 years old. My sister‑in‑law’s grandmother said it was a no‑fail recipe.
Ingredients
| Component | Amount |
|---|---|
| All‑purpose flour | 4 cups |
| Shortening | 1 ¾ cups |
| White sugar | 3 tablespoons |
| Salt | 2 teaspoons |
| Egg | 1 whole egg |
| Water | ½ cup |
Instructions
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In a large mixing bowl, combine the flour, shortening, sugar, and salt. Use a pastry cutter (or two knives, or your fingertips) to blend until the mixture is crumbly.
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In a small bowl, beat together the egg and the water.
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Add the egg‐water mixture into the flour mixture. Blend until it holds together.
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Chill the dough in the refrigerator until you’re ready to use it.
Tips for Best Results
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Keep everything cold. Cold fat (shortening), cold water, cool environment helps prevent the fat from melting before baking, which gives better flakiness.
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Don’t overmix. Once the dough comes together, stop. Overworking gluten in flour leads to tough crust. Let the flour/fat mixture stay fairly coarse before adding liquid.
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Chill before rolling & after forming. Refrigerate the dough at least 30 minutes to firm up. If the dough softens while you’re rolling, chill it. Chilling also helps prevent shrinkage when baking.
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Roll gently and evenly. Try to roll from the center outward, turning the dough occasionally to maintain even thickness; floured surface prevents sticking.
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Blind bake / Par‑bake if needed. If your filling requires baking without filling first (e.g. custard, pudding), line crust, add pie weights, bake partway, then add filling and finish.
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Use the right pan / size. This recipe yields about 4 crusts (i.e. enough for 4 single pie shells) based on the yield given.