RUTH’S GRANDMA’S PIE CRUST
An Engaging Introduction
There’s nothing quite like the aroma of freshly baked pie wafting through the kitchen. Today, I’m excited to share a recipe that’s been passed down through generations in my family: Ruth’s Grandma’s Pie Crust. Perfect for fruit pies, this crust is a delightful blend of buttery goodness and flaky perfection. As someone who’s just ventured into the world of pastry baking, I was initially intimidated by the thought of making my own pie crust. However, spurred on by a friend’s encouragement, I decided to give it a try. To my surprise, it was not only simple to create but also incredibly delicious!
Why You’ll Love This Recipe
This pie crust is a keeper for several reasons. First, it’s incredibly easy to make—even for beginners! The ingredients are simple and likely already in your kitchen. The crust is versatile enough for various fillings, and it delivers a buttery, flavorful base that complements any pie. Plus, there’s a sense of accomplishment in mastering a homemade crust that tastes as good as it looks.
Kitchen Equipment You’ll Need
- Mixing bowl
- Whisk or hand mixer
- Plastic wrap
- Rolling pin (optional)
Ingredients
- 200g of cake flour
- 100g of soft semi-salted butter
- 2 tablespoons of canola oil
- 2 tablespoons of milk
- 2 tablespoons of sugar
- 1 egg yolk
Step-by-Step Instructions
- In a mixing bowl, blend the canola oil, milk, and sugar together.
- Add the butter and egg yolk to the mixture, then beat until a smooth, homogeneous mass is achieved.
- Gradually incorporate the flour until you form a soft dough.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Once chilled, roll out the dough with your hands or a rolling pin, as your creativity guides you.
Tips for Success
Ensure your butter is soft for easy mixing. Chilling the dough is crucial—don’t skip this step, as it helps the dough firm up, making it easier to roll. If the dough is sticky, dust it lightly with flour while rolling.
Additional Tips or Variations
For a slightly different flavor, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough. You can also experiment with different oils if canola isn’t available.
Nutritional Highlights (Per Serving)
This pie crust is rich in flavor but remember to enjoy it in moderation. Each serving contains approximately:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 3g
Frequently Asked Questions (FAQ)
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, though the texture may be slightly different.
How long can I store the dough in the fridge?
The dough can be refrigerated for up to 3 days. For longer storage, consider freezing it.
Can I make this crust vegan?
To make a vegan version, substitute the butter with a plant-based alternative and use a flaxseed egg instead of the egg yolk.
Conclusion
I hope you enjoy making Ruth’s Grandma’s Pie Crust as much as I did. It’s a fantastic way to add a personal touch to your homemade pies. I invite you to try the recipe and share your experiences. Did you add your own twist, or stick to the classic version? Let me know in the comments below!
