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Ruth's Grandma's Pie Crust

This recipe is more than 100 years old--tried, true, and oh so tasty. See more

READY IN 10 mins

Ruth's Grandma's Pie Crust

Read Reviews (539)

"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." — barbara castodio

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Ruth's Grandma's Pie Crust

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Measuring All-Purpose Flour

Sugar and Sweeteners

Types of Salt

All about Eggs

Original recipe makes 4 crusts Change Servings

4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar

2 teaspoons salt
1 egg
1/2 cup water

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Directions

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.

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PREP 10 mins
READY IN 10 mins

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This is a flavorful crust, perfectly suited to fruit pies. My only criticism is that it makes ALMOST enough for two, 2-crust pies...but not QUITE enough. This recipe as written, in my view, would make 3-single crust pie crusts. It was a stretch to make two double-crust pies, and I think this would have been particularly difficult for a novice baker. It would be better had the recipe indicated the yield.

—naples34102

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Most Helpful Critical Review

Jan 03, 2011

I found this difficult to work with, and not all that tasty. I'll stick to my butter crusts ...

—Candace

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724 Ratings

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Oct 26, 2008

I've recently entered the world of pie making and this was my first pie crust ever (with my first apple pie - Grandma Ople's found in Allrecipes as well). I've heard so many horror stories and thought I'd just use the store bought ready made dough that you just lay in a pan and bake - it was good (enough) when I used it for my first pie (pecan). But my friend urged me to just try to roll out my own. And, I am no longer afraid! This was so easy to make and handle, and I am still shocked it came out so pretty (I posted a pic). I used butter flavor Crisco shortening as suggested and brushed the pie with lightly beaten egg before baking. Crust was super flaky, but sturdy enough. I am going to use this again and again - have plans for a pot pie dinner using this crust. (I do agree this recipe only makes enough for 1 double crust and 1 single crust pie. I'm making another pecan with the single crust I have left.) Anyone want the remaining ready-made pie crust I have in the freezer? :-) EDIT: I've now made 5 pies using this crust - and EVERYONE raves about this crust. I'm SO happy that I used this in my first attempts with pie crust because I don't need to keep trying recipes. Seriously, I'm not even a bread/crust person but i CRAVE this pie crust! A pie crust CAN totally make a pie!

—Melanie

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Oct 18, 2007

This makes a very tender, flaky and flavorful crust. I had used the same pie crust recipe for 25 years with only good results and compliments. Very similar, but mine did not include the egg. But I like to try new things sometimes, so I thought I would give this recipe a try. Now, I will be using this recipe all the time. I found that since my eggs were extra large, I did not need to add all the liquid. Next time I will beat the egg into only 1/4 cup ice water, sprinkle into the flour mixture, mix lightly and then add more ice water, if needed. Thank you for posting!

—tea and honey

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Jun 21, 2005

Ruth's Grandma and I must have been related. I use this recipe and love it - I also divide the crust (if not using all), wrap in plastic wrap and put in freezer bag for later use. Good to have on hand!

—SanDiKat2

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Jun 30, 2003

Absolutely Fabulous! Sugar gives the crust a great crunch and makes sure it isn't tasteless like some other recipes i've tried! Try it!

—becca

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Jun 22, 2007

I made a peach pie with this crust recipe, and everyone raved about it! I used butter-flavored shortening, and the crust was tender and flaky. The total baking time for my double crust pie was around 46 minutes. This has gone into my recipe box!

—HANESSM

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May 08, 2008

Simply THE best pie crust! It's easy to throw together, easy to handle, tastes yummy, and looks beautiful, turning a nice golden brown. I do agree with some, concerning the odd amount of dough the recipe produces. I ended up just making my French apple pie's crust a little thicker. The crust is satisfyingly flakey and 'authentic,' but for those who are making a pie with little filling, it would be best not to use to much, otherwise this crust could overwhelm the flavor. just stick the leftovers in the freezer and your all set for next time!

—Lucy

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Nutrition

Calories
163 kcal
8%

Carbohydrates
13.1 g
4%

Cholesterol
7 mg
2%

Fat
11.5 g
18%

Fiber
0.4 g
2%

Protein
1.8 g
4%

Sodium
148 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ruth's Grandma's Pie Crust

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 163
Calories from Fat: 104

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 2.9g 14 %
Cholesterol 7mg 2 %
Sodium 148mg 6 %
Potassium 19mg < 1 %
Total Carbohydrates 13.1g 4 %
Dietary Fiber 0.4g 2 %
Protein 1.8g 4 %
Sugars 1.2g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron 8 %
Thiamin 12 %
Niacin 10 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.