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.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 0.5 cup vegetable shortening
- 0.5 cup cold water
Seasoning:
- 0.5 teaspoon salt
Instructions
- Prepare the workspace by arranging all measured ingredients within easy reach, ensuring a clean and organized surface for pie crust preparation.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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