June 26, 2023

Ruby’s No-Fail Pie Crust

Ruby’s No-Fail Pie Crust
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Ruby’s Pie Crust is a treasured recipe from a dear friend, Ruby, who at the time of this article is approaching the age of 97 years young. It is a perfect balance of buttery richness, flakiness, and just the right amount of sweetness. The crust’s texture is marvelously flaky and buttery. Whether it’s a classic apple pie or a decadent chocolate cream pie, Ruby’s Pie Crust elevates every bite, delivering a mouthwatering experience that leaves a lasting impression. With its impeccable flavor and irresistible texture.

It works best and is most consistent to weigh the main ingredients.  The vodka needs to be ice cold as well as the water. Don’t mix the vodka and water together. Pour them in separately.  Vodka makes the pie crust even flakier and lighter.  Trust me on this one.  Please see notes at the bottom of this recipe.

Ruby’s No-Fail Pie Crust Recipe

Its a tried, true and treasured recipe from a dear friend, Ms. Ruby Carr.
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Ingredients
  

Recipe for 2-11" deep dish pie crusts

  • 2-11" deep dish pie pans double crust OR 3-9”single pie crusts
  • 3 Cups plus 6 Tablespoons Gold Medal flour 479.25g
  • 1-1/2 Cups Crisco 288g
  • 5 Tablespoons ice cold Vodka optional may use ice water
  • 5 Tablespoons ice cold water
  • 1-1/2 teaspoons salt

Recipe for 3-11" deep dish pie crusts

  • 3-11" deep dish pie pans. I usually make 3-11” pie crusts at a time. I freeze all to be used later.
  • All purpose Gold Medal Flour 718.88g
  • Crisco 432g
  • Salt 2.25 teaspoons
  • 8 Tablespoons ice cold Vodka optional
  • 7 Tablespoons ice cold water

Video

Notes

Tips: I usually use heavy duty deep dish aluminum pie pans because they stack together well in the freezer. I make pies all the time so at any given time I will have from 3 to 10 crusts in the freezer separated by wax paper. In preparation for the holidays or a party you can do this a month in advance. They freeze well and keep at least 3 months frozen. This alone will save you a lot of time. Always use high quality ingredients. Do not use store brands. Yes it makes a difference. I use All Purpose Gold Medal Flour or White Lily Flour or King Arthur Flour. I always use Crisco Brand.

The science behind what Vodka does in a Pie Crust.

For more of my Pie Recipes follow this link: https://darlenestable.com/category/pie/

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Filed Under: Pie, Recipes