Ruth’s Grandma’s Pie Crust: A Flaky, Golden Classic

In a large mixing bowl, combine the flour and salt. Stir to evenly distribute the salt throughout the flour.
Cut in the Butter:

Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Add Ice Water:

Slowly add the ice water, one tablespoon at a time, while gently stirring with a fork. Continue adding water until the dough starts to come together. You may need a little more or less water, so go slowly.
Form the Dough:

Turn the dough out onto a lightly floured surface and gently knead it just enough to bring it together into a ball. Be careful not to overwork the dough, as this can make the crust tough.
Chill the Dough:

Divide the dough into two equal portions (for a double-crust pie) and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes before rolling out. This will help the dough firm up and make it easier to work with.
Roll Out the Dough:

Once chilled, roll out the dough on a lightly floured surface to your desired thickness, about 1/8 inch. Carefully transfer the rolled-out dough into your pie pan, pressing it gently into the bottom and sides.
Use as Desired:

Add your desired filling and bake according to the instructions for your pie. If making a single-crust pie, be sure to bake according to the pie recipe instructions. For a double-crust pie, top with another rolled-out dough and seal the edges.
Serving and Storage Tips