Ruby'S Pie Crust
A flaky, buttery pie crust perfect for sweet or savory fillings, suited for home bakers seeking a versatile base with classic flavor and easy preparation.
Ingredients
Instructions
- Mix flour, shortening, and salt until well combined.
- Add cold water and mix until dough comes together.
- Divide the dough in half for two crusts.
- Roll out each portion to fit your pie dish.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before mixing. If you prefer, you can substitute butter for the shortening for a richer flavor. Always handle the dough minimally to prevent it from becoming tough. For added flavor, consider incorporating a teaspoon of sugar or using whole wheat flour instead of all-purpose. This pie crust is versatile and can be used for both sweet and savory dishes.
Serving Suggestions
This pie crust pairs beautifully with a variety of fillings, from classic fruit pies to savory quiches. For a delightful dessert, fill it with fresh berries and whipped cream or use it for Aunt Reva's Apple Raisin Cake. Consider serving with a dollop of honey and mustard dressing for a unique twist on savory pies.
Storage & Reheating
Store any leftover dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. If you have baked crusts, place them in an airtight container at room temperature for 1-2 days or freeze them for longer storage. To reheat, simply place the crust in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby'S Pie Crust contains roughly 905 calories, with 3g protein, 23g carbohydrates, and 90g fat. Note that it is relatively high in sodium, at 1745mg 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 ahead of time and refrigerate it for up to 3 days. Alternatively, you can freeze the unbaked crust for up to three months. Just be sure to thaw it in the refrigerator before rolling out.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need a bit more cold water. Add it one tablespoon at a time until the dough holds together. Be careful not to overmix, as this can lead to a tough crust.
How do I prevent my pie crust from shrinking during baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Additionally, you can use pie weights or dried beans when blind baking to help hold the 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).