TIME-HONORED FLAKINESS: RUTH’S GRANDMA’S PIE CRUST

TIME-HONORED FLAKINESS: RUTH’S GRANDMA’S PIE CRUST (Page 2 ) | September 18, 2023

Instructions:

1. Flour Fusion: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Mix these dry ingredients together until well incorporated.

2. Butter Bliss: Add the cold and cubed unsalted butter 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. The key is to have small, pea-sized pieces of butter distributed throughout.

3. Liquid Magic: Drizzle ice water over the flour-butter mixture, starting with 1/4 cup. Gently mix the dough with a fork or your hands. Add more water as needed, a tablespoon at a time, until the dough starts to come together. It should hold its shape when squeezed but not be overly wet.

4. Bringing It Together: Turn the dough out onto a clean, floured surface. Gently knead and press the dough until it forms a cohesive ball. Divide the dough in half and form each half into a disc.

5. Chilling Time: Wrap each disc of dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling allows the dough to relax and the butter to firm up, making it easier to roll out.