Ruth's Grandma's Pie Crust

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."


10 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 32 servings



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

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 1060 Ratings


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, woul...

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 t...

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. Bu...

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...

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!

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...

This crust is simply perfect! The first time I tried it, I had no shortening on hand and so I used unsalted butter instead. The result was a very nice flaky crust. The second time around I used ...

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 t...

I don't often remember to come back and rate and/or review recipes after I print them out and make them. I either like them and add them to a pile of recipes that I occasionally make (the pile o...