Pioneer Woman Pie Crust Recipe

Pioneer Woman Pie Crust — buttery, flaky, foolproof. You will get flour on your shirt, maybe some butter under your nails, but the payoff is a crust that tastes like something your gran would’ve made — if your gran kept cold vodka in the freezer and was part cowgirl. This is my go-to when I want a crust that’s both tender and crisp, ready for sweet or savoury filling, and lets you roll it out without throwing a tantrum.

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Ingredients Needed

• 3 cups all-purpose flour: the base. Stick with plain, unbleached.
• 1 tsp kosher salt: don’t skip this — makes the flavour pop.
• ¾ cup cold vegetable shortening: keeps the dough tender and easy to work with.
• ¾ cup cold salted butter (1½ sticks): for that buttery taste and flaky texture.
• 1 large egg: helps bind it all together. Adds richness too.
• 4 Tbsp ice water (plus more as needed): keeps the fat cold and the dough pliable.
• 1 Tbsp distilled white vinegar: a little tang and helps prevent overworking the dough.

How To Make Pioneer Woman Pie Crust

Cut the Fat into the Flour:
In a big bowl, stir together flour and salt. Add cold shortening and butter. Use your fingers or a pastry cutter to work them in until the mixture looks like damp sand with pea-sized bits. Should take about 3–4 mins. Don’t overthink it — rustic is good.

Mix the Wet Ingredients:
In a small bowl, beat the egg. Pour it into the flour mixture. Add ice water and vinegar. Stir gently until it just comes together. Pinch the dough — if it doesn’t hold, add more water 1 teaspoon at a time. You don’t want sticky, just shaggy and clumpy.

Chill the Dough:
Divide dough in half. Flatten each half into a thick disc and toss each one in a large zip-top bag. Don’t seal yet. Gently roll over them once or twice with a rolling pin to smooth ’em out a bit. Then seal and freeze for 30 minutes — firm, not frozen solid.

Roll It Out:
Grab one disc. Flour your counter generously. Start rolling from the center out, turning the dough every so often. Be patient — it’ll get there. If it sticks, gently lift it with a bench scraper and toss a bit more flour underneath.

Fit It in the Pie Plate:
Lift the dough and drape it into a 9-inch pie dish. Don’t stretch it — just let it fall into the pan. Trim around, leaving about 1 inch overhang. Tuck and crimp the edges however you like — fork marks, pinched, rustic folds, go nuts.

Finish as Needed:
If it’s a single-crust pie, par-bake or fill as directed. If it’s a double crust, repeat with the second disc. Wrap and freeze it for later if you’re only making one — it keeps beautifully.

Recipe Tips

• Cold is everything. Cold butter, cold water, cold hands if you’ve got ‘em.
• Don’t skip the vinegar — it helps the dough relax and keeps it from turning to glue.
• Rolling out dough too fast can tear it. Slow and steady wins this one.
• If in doubt, freeze it and try again later. Pie crust forgives if you do it cold.

How to Store & Reheat

• Room Temperature: Don’t leave dough out longer than 30 mins.
• Fridge: Keeps up to 2 days wrapped in plastic or sealed in a bag.
• Freezer: Freeze for up to 3 months. Thaw overnight in fridge or 1 hour at room temp before rolling.

Nutrition Facts (Approx. per serving – for 1/8 of a crust)

• Calories: 270
• Sodium: 170mg
• Protein: 3g
• Fat: 19g
• Carbs: 22g
• Fibre: 1g
• Sugar: <1g

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