Ruth’s Grandma’s Pie Crust

This was the worst rolling pie crust ever! I wondered about it, but I thought I would try it. Big mistake! I cannot recommend this recipe at all.

My go to piecrust I’m a professional chef and this is one of the best recipes for pie crust ever , usually use butter and bake the pies at a lower temp, for a bit longer , just gave the recipe to one of my friends this week.

I made it exactly as written. I got two pie crusts out of it and they were delicious. I would definitely use this recipe again!

Super easy to make and delicious!

So easy, rolled out beautifully, so flaky and tasted amazing!

Love it! The one & only pie crust I’ve ever made that worked!

I’ve made this pie crust a few times. Good recipe.

I used this recipe for sweet potato pie and it was wonderful! However, it was slightly difficult to work with when it came to rolling it out. It was so crumbly. Aside from that, it was a very easy recipe to make and use.

This is my “go to” crust, weather sweet or savory, this crust is the show stopper. A great thing about this recipe is you can offset/augment the shortening with butter according to taste. I usually run two sticks butter and the rest crisco. The key is keeping the fat (shortening/butter) cold while working the dough. Don’t over work it, my dough is usually still crumbling when I wrap it in cellophane and toss it in the fridge to “rest”.

Perfect as is. Fun to work with and easy to make!!! Well done Grandma Ruth.

Haven’t made this yet – but – can you eliminate the sugar for uses with savory filligs?

Awesome crust and it holds up! Is now my go-to recipe!

I loved this crust. First time ever making crust or pie and it was so relieving to have a simple recipe to follow! It turned out amazing and made me less intimidated to make pies! Will use this recipe with every pie I make!

Unbelievable crust!! Will make this my go to crust!

Really a perfect pie crust every time! I’ve read many of the reviews emphasizing ice water, cold shortening, etc., but I was in a big hurry the first time I made this pastry and nothing was cold. I was able to let it rest in the ‘fridge for about 15 minutes. It turned out beautifully. I found I do have to handle it very gently when rolling and transferring it to the pie plate, but even when it’s fussy and wants to fall apart, the dough is so easy to press back together again in the plate. Thank you for the wonderful recipe! You’ve made me look like an expert pie baker!

Phenomenal pie crust. Don’t change a thing!!

Amazing, I made black eyed pea pies with this recipe and got so many compliments. It was a big hit with my family and friend.

Umm yummm!!! Used butter flavor crisco. Couldn’t keep my kids hands out of the dough while I was prepping the pie!! ??????

I used this for a Chicken pot pie. Came out flakey and tasted great. It covered one pie dish and one 11×7 with the left over dough I made a couple of meat pies the next day. Lots of dough.

I love to bake, but I’ve ALWAYS avoided anything with dough. My family got tired of buying pies so, I decided to give it a try. My first try at this recipe, was a little salty. So the second time I did, I only put in 1 tsp salt and added an extra Tbl sp of water since the dough was still a little dry . My family loves it and it’s my go to pie crust now. Thank you for the recipe.

Pretty much my whole adult life I have been scared away from making anything like the crust. I remember my mom telling me so hard to get it done right. Well, I finally took the risk. She wasn’t wrong, all of my other east crusts had problems but this crust with shortening, and I use butter flavored shortening, came out quite good and it has been continuing to get better ever since.