A Very English Crust

Years ago, I became friends with an English woman named Gillian who happened to be one of the area's best caterers. Often, my best friend Heather and I would help her with events. Whenever we loved a particular dish, she graciously shared her secrets.

This is her pie-crust recipe, and it is the best crust I’ve ever had. Actually, I never tried another recipe after discovering it. This crust never fails to flake, is perfectly salty, and just sweet enough. Everyone knows the perfect pie begins with the perfect crust. You’ll be on a pie-baker’s winning streak with any filling if you use this recipe as the base.

1 1⁄4 cups all-purpose flour

1⁄2 teaspoon salt

1 tablespoon sugar

6 tablespoons chilled unsalted butter, cut into 1⁄4-inch pieces

4 tablespoons chilled all-vegetable shortening (I use Crisco butter-flavor sticks)

3 tablespoons ice water (more if needed)

Step 1: Pulse all ingredients in a food processor. Add an extra tablespoon of ice water if your dough needs more moisture to hold together.

Step 2: Press into a ball and chill until ready to use. (Bring to room temperature before rolling.) 

RUTH’S PRO-TIP

I know that pre-made pie crusts are readily available, and I am a big fan of simplicity and shortcuts. That said, when it comes to pie crust, I always opt for homemade. I make this in batches and freeze in balls. After thawing on the counter or in the fridge overnight, I roll the dough out, and presto, homemade crust that’s faster than going to the store and buying a pre-made one.