• Aunt Ruby’s Pie Crust

    Posted on November 4, 2016 by in Recipes

    My Great-Aunt Ruby always made the best pie crust. I’ve been asked for my pie crust recipe many times, and all the credit goes to Aunt Ruby, because the recipe I use is hers.

    I realized the other day that I hadn’t yet posted this recipe, so today I present to you:

    Aunt Ruby’s Pie Crust

    2 cups flour

    1 tsp. salt

    2/3 cup Crisco

    5-7 Tbsps. cold water

    Mix the salt and flour together, then cut in the Crisco until the mixture is crumbs the size of peas. Add the cold water 1 Tbsp. at a time until dough forms. Let sit for a couple minutes before rolling out. This makes enough for one double-crust pie or two single-crust pies.

    I will warn you that this dough does not freeze well, but you can refrigerate it for as much as two days before using it. It’s just better fresh, so I always make it right when I’m ready to use it. It doesn’t take much time.

    My kids always liked it rolled out, laid on a cookie sheet, brushed with melted butter, sprinkled with cinnamon/sugar, and baked into “crispas”. So there’s another idea!

8 Responsesso far.

  1. Denniele Bohannon says:

    I didn’t know your Aunt Ruby but this is the recipe I use. Small world…..we call them pie cookies instead of crispas. 🙂

  2. That’s the recipe I have. Got it off a Crisco tin back in the 60s. Nice to know who to credit for it.

  3. Crispas – yes that’s what I do with any dough left over. Sopapillas are tortilla dough rolled out and cut into strips then fried. Next time I’ll do as the kids roll it over a buttered sheet and bake them. Thanks!

  4. Darlene says:

    I also use same recipe! Extra dough spread w/butter sprinkle w/ generous amount of brown sugar roll it up and slice 1/2″ pieces and bake…we call them pinwheels!

  5. Rose Marie says:

    I also use that same recipe. I got the recipe originally from a brand of shortening called Fluffo. But it is the same proportions and I have been making it since I was 10 years old. My very first adventure into cooking was to make a mincemeat pie. Why that flavor? Who knows what a 10 year old is thinking? My favorite pie is cherry!!

  6. Elna Williams says:

    My mother always baked Crispie Cookies from extra dough as well. Just cinnamon sprinkled on dough and baked in oven with pie on little cookie tray or another pie pan.

  7. Cindy says:

    Sounds just like my mom’s recipe, and she always made cinnamon sugar pinwheels with the leftover little bits of dough. Yum!

  8. Michele says:

    Add an extra 2 tbsp of Crisco and it’s the Betty Crocker recipe I’ve used for nearly 50 years 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *