Description
Flaky, buttery Pioneer Woman Pie Crust delivers ultimate baking magic with simple ingredients. Crisp edges and tender center make delicious pies irresistible when crafted with this classic recipe.
Ingredients
Scale
Primary Ingredients:
- 3 cups (360 g) all-purpose flour
- 1 ½ cups (360 g) Crisco (vegetable shortening)
Secondary Ingredients:
- 1 large egg
- 5 tablespoons (75 ml) cold water
- 1 tablespoon (15 ml) white vinegar
Seasoning:
- 1 teaspoon (5 g) salt
Instructions
- Create the foundational mix by combining flour with chilled vegetable shortening in a spacious mixing bowl. Using a pastry blender, thoroughly incorporate the ingredients until the texture resembles coarse, uneven breadcrumbs, which should take approximately 3-4 minutes.
- In a separate small container, whisk the egg thoroughly. Pour the beaten egg into the flour mixture, then add cold water, white vinegar, and salt. Gently combine all ingredients until a cohesive, uniform dough forms without overmixing.
- Portion the dough into either two or three equal-sized spherical portions, depending on desired crust thickness. Place each dough ball into individual large resealable plastic bags, gently flattening each to approximately 1/2-inch (1.3 centimeters) thickness.
- Transfer the bagged dough portions into the freezer and chill for a minimum of 20 minutes. This resting period helps relax the gluten and ensures easier rolling and handling later.
- Remove the dough from the freezer and allow it to soften slightly for about 15 minutes if completely frozen. Dust a clean work surface with flour to prevent sticking.
- Using a rolling pin, methodically roll the dough from the center outward, rotating periodically to maintain an even circular shape. Sprinkle additional flour as needed to prevent adhesion to the surface or rolling pin.
- Carefully lift the rolled dough using a metal spatula or by gently folding it in half, then transfer it into the pie pan. Delicately press the dough against the pan’s bottom and sides, trimming any excess around the edges.
- Create an decorative crimped edge by pinching the dough’s perimeter, which not only enhances appearance but also helps seal the crust.
- For recipes requiring a pre-baked crust, puncture the bottom with a fork to prevent bubbling. Bake in a preheated oven at 400°F (204°C) for 12-15 minutes until achieving a light golden brown color. Allow to cool completely on a wire rack before adding filling.
Notes
- Prevent dough from becoming tough by handling it minimally during preparation, which keeps the crust light and flaky.
- Cold ingredients are crucial for achieving the perfect pie crust texture, so keep butter and water thoroughly chilled before mixing.
- Shortening or butter creates delicate layers that make your pastry melt in your mouth, giving that heavenly homemade feel.
- Resting the dough in the refrigerator allows gluten to relax, making rolling easier and preventing shrinkage during baking.
- Crumbly dough means you need more liquid, so add cold water slowly and gently mix until the dough just comes together.
- Practice makes perfect – don’t get discouraged if your first few pie crusts aren’t magazine-worthy; each attempt improves your skill.
- Trimming excess dough around the pie pan’s edges ensures a clean, professional look and prevents burning during baking.
- Working on a cool surface like marble or a chilled countertop helps maintain the dough’s temperature and prevents premature melting.
- Flour your work surface lightly to prevent sticking, but avoid adding too much, which can make the crust tough.
- Cutting fat into flour creates tiny pockets that transform into delicious, flaky layers during baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 300
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg