Ruby Lair'S Pie Crust
A versatile pie crust with flaky texture and subtle flavor, perfect for sweet or savory fillings, suitable for both beginner and experienced bakers alike.
Ingredients
Instructions
- Mix the ingredients in order: shortening, boiling water, salt, sweet milk, and flour.
- Beat or mix the ingredients by hand or using a mixer until well combined.
- Chill the dough in the refrigerator for about 10 minutes before using.
- This recipe can be doubled for two double-crust pies.
Tips & Substitutions
For a flakier crust, consider using chilled shortening and mixing the ingredients quickly. If you don't have sweet milk, regular milk can work too, but add a pinch of sugar to mimic the sweetness. You can also try using half butter and half shortening for added flavor. Remember to avoid overmixing to keep the crust tender.
Serving Suggestions
This pie crust is versatile and works well with both sweet and savory fillings. Serve it with a classic apple or cherry filling for a delightful dessert, or try it with a savory quiche. It pairs beautifully with Cheddar Crisps for a complete meal. Consider serving with whipped cream or ice cream for dessert, or a fresh salad for savory pies.
Storage & Reheating
Store any leftover pie crust dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. You can also freeze it for up to a month. When ready to use, thaw in the refrigerator overnight before rolling it out. If you have baked pie leftovers, cover them with foil or plastic wrap and refrigerate for up to 3 days.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby Lair'S Pie Crust contains roughly 142 calories, with 0g protein, 2g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 1749mg 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 use all-purpose flour instead of regular flour?
Yes, all-purpose flour is suitable for this pie crust recipe. It will give you a tender and flaky crust. Just ensure you measure the flour accurately, as too much can result in a dense crust. You might also consider using a pastry flour for an even lighter texture.
What if I don't have shortening?
If you don't have shortening, you can substitute it with an equal amount of unsalted butter or margarine. This will add a rich flavor to your crust, but it may be slightly less flaky. You could also use coconut oil for a dairy-free option, keeping in mind it will change the flavor profile slightly.
How can I prevent my pie crust from shrinking while baking?
To prevent shrinking, ensure that you chill the dough before rolling it out and after placing it in the pie dish. Additionally, try not to stretch the dough when fitting it into the pan. Using pie weights or dried beans while blind baking can also help maintain the shape during baking.
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).