Ruth’s grandmother’s pie crust

Making a pie crust from scratch is not as challenging as it may seem, and the results are definitely worth the effort. Here’s a basic recipe for a classic pie crust

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/4 to 1/2 cup ice water

Instructions:

1. Measure the ingredients: Start by measuring the flour, salt, and sugar, and then cut the cold butter into small cubes.
2. Mix dry ingredients: In a large mixing bowl, combine the flour, salt, and sugar. Give them a quick stir to distribute evenly.
3. Incorporate the butter: Add the cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until it forms pea-sized crumbs. The mixture should resemble coarse sand.
4. Add water: Gradually add ice water, starting with 1/4 cup. Gently mix the water into the flour mixture with a fork or your hands. Continue adding water as needed, a tablespoon at a time, until the dough starts to come together. Avoid overmixing; the dough should hold its shape when squeezed but not be too wet or sticky.
5. Form a disc: Gather the dough and shape it into a disc. Divide the disc into two equal halves if you’re making a double-crust pie or keep it whole if you’re making a single-crust pie.

1. Chill the dough: Wrap the dough in plastic wrap or parchment paper and refrigerate for at least 1 hour. Chilling the dough allows the gluten to relax and makes it easier to roll out later.
2. Roll out the crust: After chilling, take the dough out of the fridge and let it sit at room temperature for a few minutes to make rolling easier. On a lightly floured surface, roll out the dough to fit your pie dish. Roll from the center outward, rotating the dough occasionally to maintain an even thickness.
3. Transfer the crust: Carefully lift the rolled-out dough and gently place it into your pie dish. Press it into the bottom and up the sides of the dish. Trim any excess dough hanging over the edges with a sharp knife.
4. Prebake the crust (if required): Depending on your pie recipe, you may need to prebake the crust before adding the filling. Follow your specific pie recipe for this step.
5. Fill and bake: Add your desired pie filling and follow the baking instructions for the specific pie you’re making.

Remember, practice makes perfect! Don’t be discouraged if your first pie crust isn’t flawless. With a bit of experience, you’ll become a pie crust pro in no time. Enjoy your homemade pie!