Grandma Ruby'S Pie Crust
A classic homemade pie crust with flaky, tender layers, perfect for sweet or savory pies. Suitable for family gatherings, holidays, and everyday baking enthusiasts.
Ingredients
Instructions
- Crumple the flour, salt, and Crisco together until well mixed.
- Add water gradually and stir until the dough holds together.
- Let the dough rest for a short period if desired.
- Divide the dough into two parts for top and bottom crusts.
- Roll out each part to fit your pie dish and proceed with baking.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before mixing. If you prefer a more flavorful crust, try substituting half of the Crisco with butter. You can also use whole wheat flour for a nuttier taste. When adding water, do it gradually to avoid a sticky dough. If the dough feels too dry, a teaspoon of vinegar can help with elasticity.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from sweet fruit pies to savory quiches. It can serve as the foundation for a classic apple pie or a quiche Lorraine. For a refreshing drink, serve alongside Mint Iced Tea to balance the flavors of your pie.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and keep it in the refrigerator for up to three days. If you plan to use it later, freeze it for up to three months. When ready to use, thaw the crust in the refrigerator overnight and then roll it out before baking.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Ruby'S Pie Crust contains roughly 437 calories, with 12g protein, 92g carbohydrates, and 1g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1747mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie crust ahead of time?
Yes, you can prepare the dough in advance. Wrap it in plastic and refrigerate for up to three days or freeze it for longer storage. Just remember to let it come to room temperature before rolling it out.
What can I do if my crust is too tough?
If your crust turns out tough, it may be due to overworking the dough. Next time, mix just until combined and avoid adding too much water. Consider using a pastry cutter for a lighter texture.
How do I prevent my crust from shrinking while baking?
To minimize shrinking, chill the crust for at least 30 minutes before baking. Also, use pie weights or dried beans when pre-baking to help maintain its shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).