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. It's the best I ever had.
This recipe is over 100 years old. My sister-in-law's grandmother said it was a no-fail recipe. It's the best I ever had.
- Carbohydrate 99.1800434515465 g
- Cholesterol 80.0135007926644 mg
- Fat 62.0989523693981 g
- Fiber 3.38383339723838 g
- Protein 13.7499500157522 g
- Saturated Fat 24.6298788444901 g
- Serving Size 1 1 crust (232g)
- Sodium 1604.09966869045 mg
- Sugar 95.7962100543081 g
- Trans Fat 3.21426315802855 g
- Calories 1021 calories
Step-by-step
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
The shortening factor
Shortening does the heavy lifting in this formula by providing a high melting point and zero water content. Flour absorbs fats differently depending on protein development. Cut the fat into the dry ingredients until the mixture resembles coarse cornmeal. Overworking this stage produces a tough texture. Chill the dough for at least 30 minutes before rolling. Cold fat creates steam pockets during baking, which yields a flaky crumb structure.
Pairing considerations
This pastry contains notable amounts of sugar and salt, steering it toward specific fillings. Sweet fruit fillings like tart cherry or spiced apple contrast well against the rich base. Avoid overly sweet custards, because the dough already carries three tablespoons of sugar. Acidic fruit profiles cut through the substantial fat content. Serve slices alongside unsweetened whipped cream or sharp cheddar cheese to balance the richness.
Scaling and storage
Multiplying this yield requires caution. Mixing a double batch by hand strains standard bowls and warms the shortening with ambient hand heat. Divide large quantities into smaller portions before chilling. Store raw dough discs wrapped tightly in plastic wrap for up to 48 hours in the refrigerator. Freeze wrapped discs for up to two months, thawing them overnight in the refrigerator prior to rolling out on a lightly floured surface.
