Ruby'S Cooking Oil Pie Crust
A versatile and flaky pie crust made with simple ingredients, perfect for sweet or savory fillings. Its light texture and tender bite make it a favorite for homemade pies, tarts, and quiches, appealing to bakers seeking a quick, buttery crust with minimal fuss.
Ingredients
Instructions
- Mix flour and salt in a bowl.
- Add vegetable or canola oil and mix with a fork until the mixture resembles coarse crumbs.
- Sprinkle cold water over the mixture one tablespoon at a time, mixing after each addition until the dough comes together into a ball.
- Shape the dough into a ball and place between two sheets of wax paper.
- Roll out the dough to the desired thickness.
Tips & Substitutions
For a flakier crust, try substituting half of the oil with unsalted butter or margarine. Make sure the water is very cold to help the dough come together without becoming tough. If you prefer a sweeter pie crust, consider adding a tablespoon of sugar to the flour mixture. This pie crust works well for both savory and sweet pies, including those paired with Oven Dills.
Serving Suggestions
This pie crust is versatile and can be used for both sweet and savory fillings. Serve it with a fresh Easy Raw Vegetable Salad for a light meal or pair it with a rich filling like pumpkin or pecan pie. For a delightful dessert, fill it with Chilled Poached Lemon Apples for a refreshing finish to your meal.
Storage & Reheating
If you have leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container before refrigerating. It can be stored in the fridge for up to 3 days. To reheat, roll it out again if necessary and follow your pie recipe instructions. For a baked pie, cover with foil and warm in a low oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby'S Cooking Oil Pie Crust contains roughly 73 calories, with 2g protein, 16g carbohydrates, and 1g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1751mg 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the crust may be denser. You might need to adjust the amount of water slightly to achieve the right consistency.
How do I prevent my crust from shrinking during baking?
To minimize shrinkage, be sure to chill the dough before rolling it out and avoid stretching the dough when placing it in the pie pan. Additionally, blind baking the crust with pie weights can help maintain its shape.
Can I freeze this pie crust?
Absolutely! You can freeze the unbaked pie crust wrapped tightly in plastic wrap or in a freezer-safe bag for up to 3 months. Thaw it in the refrigerator overnight before using, and roll it out as needed for your favorite pies.
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).