Ruth'S Pie Crust
A classic homemade pie crust with a tender, flaky texture, perfect for sweet or savory pies, suitable for both beginner and experienced bakers seeking a versatile base.
Ingredients
Instructions
- Cut the Crisco into the flour using a pastry blender until the mixture resembles coarse crumbs.
- Add the beaten egg, sugar, salt, and vinegar to the mixture.
- Gradually add water, mixing until the dough comes together.
- Form the dough into balls.
- Roll out the dough to fit pie pans.
Tips & Substitutions
For a flakier crust, ensure your Crisco is cold before cutting it into the flour. If you prefer a healthier alternative, you can substitute half of the Crisco with unsalted butter. Additionally, adding a tablespoon of ice water at a time can help you achieve the right consistency without overworking the dough.
Serving Suggestions
This pie crust is perfect for a variety of fillings, from sweet to savory. Serve it with a classic fruit filling for a delightful dessert or use it for pot pies. It pairs beautifully with Marsha'S Spinach Dip as an appetizer or side dish for a complete meal.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap and refrigerate for up to three days. You can also freeze the dough for up to three months. To reheat, thaw in the refrigerator overnight and roll out again if necessary before filling and baking.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Pie Crust contains roughly 800 calories, with 14g protein, 164g carbohydrates, and 12g fat. It is an excellent source of calcium (33% of the Daily Value), protein (28% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2256mg per serving (98% 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 plain flour?
Yes, all-purpose flour works well in this recipe as it provides the right structure for the crust. Just make sure to measure it correctly and consider adding a bit more water if the dough feels too dry.
Is it necessary to use vinegar in the crust?
The vinegar helps to tenderize the dough and create a flakier texture. If you don't have vinegar on hand, you can substitute it with lemon juice or simply omit it, though the texture may be slightly different.
How can I prevent the crust from shrinking while baking?
To prevent shrinking, make sure to chill the dough for at least 30 minutes before rolling it out. Also, avoid stretching the dough when fitting it into the pie pan, as this can cause it to shrink 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).