I should start this post with this quote. “I can’t give you a recipe for the pie. If you really want to know how to make it, I will show you.” Those were the words of a 94 year old woman when I begged her for this recipe. So in honor of Ruth, I will attempt to do the impossible, give you a recipe for the perfect pie crust.
About Ruth
This story can’t start without knowing a little about Ruth. When I first moved out of my parents house, I moved into a duplex across a cul-de-sac from a woman in her 90s. The same landlord owned all the property in the cul-de-sac, and he would regularly come down to check-in on her. He himself was probably in his early 80s at the time.
Over a year or so I became friendly with her and would occasionally help her open a jar or change a light bulb. She would always thank me by bringing me brownies or sweet rolls the next day. She was the sweetest grandma anyone ever had. She was also Swedish through and through. So whenever we spoke I would hear her say “Uff-da” at least once.
One summer I was in Astoria Oregon checking out the Finn Ware store and saw an apron with “Uff-Da!” printed across the front. The apron was only a few dollars so I bought it. I gave that apron to Ruth and what followed is what I can only describe as the biggest one-up gift ever.
Two days later my doorbell rang and on the other side was Ruth with a fresh baked apple pie. I’ve had good apple pie before. My Mom’s apple pie was one of my favorite things about thanksgiving. Nothing could have prepared me for what was about to happen to me.
That pie was so good that it become a legend. I ate two slices and then proceeded to share the pie with friends and loved ones like some kind of pie priest sharing the gospel of flaky crust. I even went so far as to record a reaction video of one of my friends taking their first bite.
So, being who I am, I had to find out the recipe for that pie. I had to find out what made that pie so much better. How did the crust end up so perfectly flaky. How did the filling become so perfectly tender and hold together so well. What kind of drugs was she lacing this thing with.
The next time I saw her getting her mail I went over and told her the pie was the best I had ever had, then asked if she would share the recipe with me. She replied, “I can’t, it’s too difficult.” I will be honest with you, I begged that woman for 2 months before she gave in, saying, “I cannot give you a recipe for the pie, but if you really want to know how to make it, I will show you”.
When the day finally came and she invited me over to her house to make pie, I understood what she meant. It wasn’t about ingredients, it was about intention. It was about actions done too the letter and steadfastness and resolve to not cut any corners. It was about patience and thoughtfulness.
Ruth passed away a few years later. Having spent the last six months of her life in a care facility I was surprised when her family sent me an invite to her funeral. That church was packed with people recounting how she was the wife of a preacher, who would make various baked dishes, usually sweet rolls, and use them as an incentive to keep the youth in the church on the right path.
At the funeral I was given the opportunity to speak. I told the story of how she changed my life with a pie, and how she eventually agreed to show me how to make that pie. It was during that speech that I put together into words what her secret really was. Love. In order to make that pie you have to love people. Love them enough to take extra time, do things the long way, do them the hard way, and never regret the effort you put in. That is the secret to Ruth’s pie crust.
So when you make this pie crust, be prepared to take your time, and do it with the intention to not cut even a single corner even if it means extra effort.
Recipe
- 4 Cups All Purpose Flour + 1 Cup for rolling
- 2 Cups Shortening (Butter Flavor Crisco is my go to)
- 1/2 Tsp Salt
- 1 Large Egg
- 1/2 Cup Cold Water
- 1 Tbsp Apple Cider Vinegar
Start by putting a large bowl in your freezer.
Pour 1/2 Cup cold water into a measuring cup then add 1 Tbsp apple cider vinegar. Place measuring cup in the refrigerator along with 2 Cups shortening.
Wait 30 minutes for everything to get cold. Pull the large bowl out of the freezer and sift 4 cups flour into the bowl. Mix in 1/2 Tsp salt into the flour using a fork. Avoid compacting the flour.
Get the shortening out of the refrigerator and drop in to the flour. With dry hands coat the outside of the shortening in flour then pull the shortening apart and drop back into the flour.
Keep breaking the shortening apart into smaller and smaller pieces, coating each new break in flour before attempting to break it again.
Large Clumps 
Medium Clumps 
Small Clumps
When the clumps are just larger than a pea the mixture is ready. Make sure to get all the larger clumps broken up.
In a separate bowl beat 1 large egg until yolk and whites are integrated. If using small eggs add 1 extra yolk. Pour the egg into the flour shortening mixture. Toss the mixture with your hands until the egg is evenly spread through. Do not press the clumps together.
Add the 1/2 cup water with 1 Tbsp Apple cider vinegar from the refrigerator to the mixture and toss again. The dough will start clumping together. Again, be careful not to press the dough together. It should be a loose bunch of larger clumps at this point.
Add Water 
Finished Pie Dough
Flour your work surface. Before I had a pastry board size working space I would tape a large sheet of freezer paper to my table wax side down to to my kitchen table. Also, flour your rolling pin.
Grab a clump of pie dough from the bowl. A nine inch pie plate will need around 1/4th of the bowl for the bottom crust. The crust will be loose. Lightly press it together to form a ball. Press it down with your hands until it is about half an inch thick. Flour the top side of the dough and then flip it over.
Begin rolling the pie crust alternating between horizontal and vertical strokes and flipping the pie crust every 4-6 rolls of the rolling pin. Adding more flour each time.
When the pie crust is the necessary size to fill the pie plate roll it over the rolling pin and lift on to the pie plate. I find having a flat edge to slide under the pie dough is helpful.
This pie crust can be a little thicker than other pie crust and it will still come out flaky and delicious. The pie crust typically takes around 55 minutes at 375 degrees (Fahrenheit) to reach golden brown. If blind baking, make sure to fill the pie shell with dry beans or similar to prevent it from falling into the pan.