Aunt Ruths Pie Crust Recipes

RUTH'S GRANDMA'S PIE CRUST

Steps:

• In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

RUTH'S GRANDMA'S PIE CRUST ALLRECIPES.COM

Steps:

• 1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

NEVER-FAIL PIE CRUST

Steps:

• Combine flour and salt in a bowl. Cut in shortening. Add milk and vinegar. Shape dough into a ball. Chill for 30 minutes. Divide dough in half. On a lightly floured surface, roll out each half to fit a 9-in. pie pan.

ALL-BUTTER PIE CRUST

Steps:

• Whisk together the flour and salt.
• Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
• Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.
• Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.

BEST EVER PIE CRUST

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
• Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

AUNT RUTH'S DANISH NUT ROLLS

Steps:

• Sift flour with salt. Mix butter with flour and salt as for a pie crust.
• Add yeast into cup with luke warm water and sugar until completely dissolved.
• Add dry ingredients including eggs. Mix well with hands.
• Refrigerate overnight.
• Divide dough into 6 equal balls. Roll each out thin on floured board. Spread with melted butter before putting nuts on mixture.
• After adding nut filling. Roll up and seal ends. Brush top of rolls with egg yolk and 1 T. water. Bake at 350°for 30 to 35 minutes. Makes 6 rolls

GRANDMA'S SECRET PIE CRUST

Steps:

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

AUNT RUTH'S FRIED PIES

Steps:

• 1. Mix all together a make into small balls. Then roll out into small circles. fill dough with fresh fruit,pie filling or any cream filling.
• 2. fold dough over like a turnover. and seal tight with a fork pressing edges tight.
• 3. deep fry pies at 375 degrees. When cool sprinkle with powdered sugar or make a glaze to drizzle over top. My mom says she bakes hers, and you can also pan fried at med heat.