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!