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Ruby's No-Fail Pie Crust Recipe

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

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.