Instructions

In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Using a pastry cutter, blend the ingredients together until the mixture resembles coarse crumbs.

In a separate bowl, mix the egg with a small amount of water. Gradually blend this mixture into the flour mixture until the dough comes together but isn't sticky.

Chill the dough in the refrigerator until you're ready to use it. This will help firm up the crust and make it easier to roll out.

On a floured surface, roll out the chilled dough to your desired thickness. Carefully place the rolled-out dough into a pie dish, trimming any excess from the edges.

Preheat your oven to 425°F. If you plan to blind bake the crust, poke holes in the bottom with a fork to prevent bubbling.

When preparing Ruth's Grandma's Pie Crust, remember to handle the dough gently to avoid overmixing, as this can lead to a tough crust.

Always keep your ingredients cold, especially the shortening or butter, to maintain a flaky texture. Feel free to add spices or herbs to complement your pie filling for an extra layer of flavor.

And for a rustic presentation, use fork tines to press into the edges instead of crimping, giving your pie a charming homemade look. Happy baking!