Ruth's Grandma's Pie Crust

This is a flavorful crust, perfectly suited to fruit pies. My only criticism is that it makes ALMOST enough for two, 2-crust pies...but not QUITE enough. This recipe as written, in my view, woul...

I've recently entered the world of pie making and this was my first pie crust ever (with my first apple pie - Grandma Ople's found in Allrecipes as well). I've heard so many horror stories and t...

This makes a very tender, flaky and flavorful crust. I had used the same pie crust recipe for 25 years with only good results and compliments. Very similar, but mine did not include the egg. Bu...

This crust is simply perfect! The first time I tried it, I had no shortening on hand and so I used unsalted butter instead. The result was a very nice flaky crust. The second time around I used ...

Ruth's Grandma and I must have been related. I use this recipe and love it - I also divide the crust (if not using all), wrap in plastic wrap and put in freezer bag for later use. Good to have...

I don't often remember to come back and rate and/or review recipes after I print them out and make them. I either like them and add them to a pile of recipes that I occasionally make (the pile o...

I made a peach pie with this crust recipe, and everyone raved about it! I used butter-flavored shortening, and the crust was tender and flaky. The total baking time for my double crust pie was...

Awesome awesome awesome awesome! I will never use another recipe. I followed the recipe and the crust was easily the best I've had in my life (and I've had a lot of pie in my day) Helpful tip of...

Absolutely Fabulous! Sugar gives the crust a great crunch and makes sure it isn't tasteless like some other recipes i've tried! Try it!