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Ruth's Grandma's Pie Crust

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In this video, you’ll see how to make a delicious pie crust from scratch for all your favorite pie recipes. This recipe makes enough for four crusts, or for two double-crust pies. The secret ingredient is the egg, which adds richness and lightness to the crust as it bakes. Get the recipe for Barbara Castodio’s Ruth’s Grandma’s Pie Crust. And for other tasty ideas, check out more pie videos >>

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Comments

Theresa Cardinal

Theresa Cardinal

This was the first time I used this recipe and my pie crust were very flakey and good. One of the best pie crust that I have ever used. Thank you so much for the recipe I will be using this one from now on.

Pat Hurdle

Pat Hurdle

This is my great grans recipe exactly! It is the only pie crust recipe we have ever used.You just can not mess it up as long as the water is ice cold and the egg is room temperature.

M Evelyn Denton

M Evelyn Denton

I have read that the vinegar makes the gluten in the dough relax and makes it easier to work with, how ever I cannot attest to that from a personal point, as pie dough scares me to death.

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