Easy Joanna Gaines Pie Crust Recipe for Perfect Homemade Pies

Joanna Gaines’s pie crust stands as a culinary cornerstone for bakers seeking perfection in their pastry creations.

Crafting this delicate foundation requires minimal ingredients and maximum passion for baking.

Butter plays a crucial role in developing that signature flaky texture we all crave.

Homemade crusts transform ordinary desserts into extraordinary experiences with their rich, golden layers.

Professional and home bakers appreciate the simplicity behind this remarkable recipe.

Mastering pie crust techniques can elevate your baking skills from amateur to impressive in just a few steps.

Delectable pies await those willing to embrace the art of pastry making: dive in and unleash your inner baker!

What You Need for Joanna Gaines’ Pie Crust

• All-Purpose Flour: Provides structure and texture for the pie crust, choose unbleached flour for best results.
• Shortening: Creates flaky and tender texture in the pie crust, use cold vegetable shortening for optimal consistency.
• Salt: Enhances flavor and helps control gluten development in the dough.
• Cold Water: Helps bind the ingredients together, ensures a tender and flaky crust when added sparingly.
• Flour (for dusting): Prevents dough from sticking during rolling and transfer, use extra all-purpose flour for surface.

Joanna Gaines’ Pie Crust Made Easy

Step 1: Gather Ingredients

• All-purpose flour
• Salt
• Cold shortening
• Ice-cold water

Ensure ingredients are measured and ready to go.

Step 2: Create Crumbly Dough Mixture

• Flour
• Salt
• Shortening

Use a fork or pastry blender to mix ingredients until they resemble coarse crumbs. The texture should look like small pebbles. Gradually add ice-cold water, at a time, mixing lightly with a fork until the dough just begins to hold together.

Step 3: Prepare Work Surface

Sprinkle a clean countertop or pastry cloth with a light dusting of flour. This prevents the dough from sticking and makes rolling easier.

Step 4: Roll Out Perfect Dough Circle

Gently roll the dough into a circular shape. Aim for a circle approximately 1 inch larger than your pie plate’s diameter. Use smooth, even strokes with your rolling pin to create an even thickness.

Step 5: Transfer Dough to Pie Plate

Carefully fold the rolled dough in half. Lift and place it gently into the pie plate, then unfold. Softly press the dough into the pan’s corners and sides, ensuring a smooth fit without stretching.

Step 6: Finish Pie Crust Edges

For a single-crust pie, trim the dough, leaving a 1/2 inch overhang around the plate’s edge. Fold the excess dough upward and pinch the edges together, creating a beautiful raised border. This technique helps seal the crust and provides an attractive finish.

Crust Tips from Joanna Gaines

• Prevent Dough Shrinkage: Refrigerate the shaped pie crust for 15-20 minutes before baking to help it maintain its structure and size.
• Dust Sparingly: Apply just a light layer of flour on your work surface to avoid drying out the crust. Too much flour can make the dough crumbly and tough.
• Keep Water Ice-Cold: Use chilled water when mixing the dough to ensure a firm, rollable texture that creates a delicate, flaky crust.
• Gentle Mixing Matters: Combine ingredients until the dough barely holds together. Excessive mixing develops gluten, leading to a dense, chewy pastry.
• Chill Shortening First: Store shortening in the refrigerator to maintain its cool temperature. Cold fat is crucial for creating those perfect, delicate layers in your pie crust.

Storing Pie Crust Like Joanna Gaines

• Freezer Preservation: Seal the pie crust dough in a double-layer protection method. Wrap tightly in plastic wrap, then slide into a heavy-duty freezer bag, removing all excess air. Frozen dough maintains perfect texture for up to 3 months, offering convenient make-ahead baking options.
• Refrigerator Storage: Nestle the freshly prepared dough in an airtight container or wrap securely with plastic film. Chilled dough remains fresh and ready for use within 3 days, preventing moisture loss and maintaining ideal consistency for rolling.
• Counter Cooling: Allow warm pie crust dough to reach room temperature naturally before storing. Transfer to a clean surface, cover loosely with a kitchen towel to prevent drying. Rest for 15-20 minutes, ensuring optimal texture and easy handling during preparation.

Customize Your Joanna Gaines Pie Crust

• Whole Wheat Wonder: Swap half the all-purpose flour with whole wheat flour for a nuttier, more rustic pie crust with added fiber and a hearty flavor profile.
• Herb-Infused Crust: Mix in dried herbs like thyme, rosemary, or oregano directly into the flour mixture to create a savory crust perfect for quiches and savory pies.
• Buttermilk Boost: Replace cold water with cold buttermilk to add tanginess and create an extra tender, flaky texture that melts in your mouth.
• Almond Flour Alternative: Incorporate almond flour alongside traditional flour for a gluten-free option with a rich, slightly sweet undertone that complements both sweet and savory fillings.

A Flaky Farewell to Joanna Gaines’ Pie Crust

Joanna Gaines’ pie crust recipe emerges as pure culinary poetry, blending simplicity with southern charm.

Her method transforms basic ingredients into flaky, golden perfection that whispers comfort and tradition.

Bakers seeking authentic homestyle elegance will find this technique both accessible and rewarding.

Kitchen novices and seasoned professionals can master this technique with confidence and grace.

Regional ingredients and careful technique create a foundation for spectacular desserts that celebrate home cooking.

Your pastry skills will soar to new heights with this foolproof approach – so grab those ingredients, channel your inner baker, and let deliciousness unfold.

Snap a photo of your masterpiece, share this recipe with friends, drop a comment below, and spread the joy of homemade magic!

Why Joanna Gaines’ Pie Crust Is a Game-Changer

• Craft Quick Homemade Pastry: This pie crust recipe offers a simple, foolproof method for creating delicious homemade dough in just 30 minutes, perfect for bakers of all skill levels.
• Achieve Flaky Perfection: The technique of mixing shortening with flour creates an incredibly tender, melt-in-your-mouth texture that elevates any pie from ordinary to extraordinary.
• Master Professional Technique: By using cold water and gently handling the dough, home bakers can replicate the professional pastry-making method that ensures a light, delicate crust every single time.

Joanna Gaines Pie Crust Recipe

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4.7 from 40 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Joanna Gaines’ pie crust recipe delivers flaky, buttery perfection for home bakers seeking classic comfort. Southern charm meets culinary expertise in this simple yet elegant pastry that elevates any pie from ordinary to extraordinary.

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Ingredients

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Main Ingredients:

• 1.5 cups all-purpose flour
• 0.5 cup vegetable shortening
• 0.5 cup cold water

Seasoning:

• 0.5 teaspoon salt

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Instructions

1. Prepare the workspace by arranging all measured ingredients within easy reach, ensuring a clean and organized surface for pie crust preparation.
2. In a spacious mixing bowl, combine cold shortening, all-purpose flour, and salt. Utilize a pastry blender or fork to incorporate ingredients until the mixture resembles coarse, pea-sized crumbs with a sandy texture.
3. Gradually introduce ice-cold water (approximately 59 to 89 milliliters / 4 to 6 tablespoons) into the flour mixture. Gently fold and press the ingredients, working just until the dough coheres without overworking the mixture.
4. Dust a clean countertop or pastry mat generously with flour. Transfer the dough onto the floured surface and shape it into a compact disk using gentle hand pressure.
5. Using a rolling pin, methodically roll the dough into a circular shape, rotating periodically to maintain an even thickness. Aim for a diameter approximately 2.5 centimeters / 1 inch larger than your selected pie plate.
6. Carefully fold the delicate dough in half, then lift and position it over the pie plate. Unfurl the dough gently, allowing it to settle naturally into the plate’s contours without stretching.
7. Softly press the dough into the plate’s edges and bottom, eliminating any air pockets. Trim the excess dough, leaving a 1.25 centimeters / ½ inch overhang around the rim.
8. Create a decorative edge by folding the overhang upward and pinching it between your thumb and forefinger, forming an elevated, crimped border that adds both visual appeal and structural integrity to the pie crust.

Notes

• Stash your shortening in the freezer for maximum flakiness, ensuring it stays rock-solid before mixing into the dough.
• Gentle hands win when combining ingredients – mix only until the dough barely comes together, avoiding tough pastry disaster.
• Ice-cold water is your secret weapon for creating a tender, easily rollable pie crust that won’t crumble.
• Dust your work surface sparingly with flour, preventing a dry and crumbly texture that can ruin your beautiful crust.
• Pop the shaped crust into the refrigerator for a quick 15-minute chill, stopping unwanted shrinkage during baking and maintaining its gorgeous shape.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 782
• Sugar: 0g
• Sodium: 719mg
• Fat: 44g
• Saturated Fat: 14g
• Carbohydrates: 87g
• Fiber: 0g
• Protein: 10g
• Cholesterol: 0mg