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

Serving: This pie crust is perfect for any pie, from classic apple pie to savory quiches. Serve warm with a scoop of vanilla ice cream for the perfect dessert.
Storage: Leftover pie dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. If freezing, wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw in the refrigerator before rolling it out.
Variants

Sweet Pie Crust: For a sweet version, add 2 tbsp of sugar to the dry ingredients. This works well for fruit pies and custard-based pies.
Whole Wheat Pie Crust: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and a slightly denser texture.
Spiced Pie Crust: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor, especially for pumpkin or apple pies.
FAQ
Q: Can I use margarine instead of butter?
A: While butter provides the best flavor and texture, you can use margarine if needed. Just note that it may affect the flakiness and taste slightly.

Q: Why is my pie crust not as flaky as I want?
A: Make sure the butter is cold and that you don’t overwork the dough. Overmixing can cause the crust to become tough instead of flaky. Also, refrigerating the dough before rolling it out is key for the best texture.

Q: Can I make this crust ahead of time?
A: Yes! You can make the dough ahead of time and store it in the refrigerator for up to 3 days. If you’re freezing it, make sure to let it thaw in the fridge before rolling it out.

Ruth’s Grandma’s Pie Crust is a simple, foolproof recipe that results in the perfect base for any pie. Whether you’re baking a traditional dessert or trying something new, this crust will make your pies even more delicious!