Ruth's Grandma's Pie Crust

631 Reviews 68 Pics
  • Prep

    10 m
  • Ready In

    10 m
barbara castodio
Recipe by  barbara castodio

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 crusts

Directions

  1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
  2. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

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Reviews (631)

Rate This Recipe
naples34102
806

naples34102

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.

Melanie
424

Melanie

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!

tea and honey
180

tea and honey

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!

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 13.1 g
  • 4%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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