Marry This Pioneer Woman Pie Crust Recipe is a flaky and foolproof recipe, which is made with vegetable shortening and cold water. It’s a classic, versatile recipe, ready in about 30 minutes (plus chilling time).
Jump to RecipePioneer Woman Pie Crust Recipe Ingredients
- 3 c. all-purpose flour
- 1 ½ c. Crisco (vegetable shortening), cold
- 1 large egg
- 5 tbsp. cold water
- 1 tbsp. white vinegar
- 1 tsp. salt
How To Make Pioneer Woman Pie Crust
- Cut in the Shortening: In a large bowl, combine the flour and salt. Add the cold vegetable shortening. Using a pastry cutter or your fingertips, cut the shortening into the flour for three to four minutes, until the mixture looks like coarse meal with some pea-sized pieces remaining.
- Mix the Dough: In a small bowl, beat the egg with a fork. Add the cold water and white vinegar to the egg and mix. Pour this liquid mixture into the flour and shortening. Gently mix with a fork until the dough just comes together.
- Divide and Chill: Turn the dough out onto a counter and divide it. For three standard single crusts, divide it into thirds. For two thicker crusts (like for a double-crust pie), divide it in half. Form the pieces into flat discs.
- Chill Thoroughly: Place each disc in a zip-top bag and press it flat. For the best results, chill the dough in the freezer for at least 15-20 minutes or in the refrigerator for at least 30 minutes before rolling.
- Roll Out the Crust: Remove one disc of dough from the freezer/fridge. Let it sit for a few minutes if it’s too firm. On a lightly floured surface, roll the dough from the center to the edges until it’s about ½ inch bigger than your pie pan.
- Fit into Pan: Carefully transfer the dough to your pie pan. Gently press the dough into the bottom and up the sides of the pan. Trim and crimp the edges as desired.
Recipe Tips
- How do I get the flakiest crust? The secret is to use very cold ingredients, especially the shortening and water. The small pieces of cold fat will create steam in the oven, which results in a light and flaky texture.
- How do I keep the crust tender? Do not overwork the dough. Handle it as gently and as little as possible. Mix only until the ingredients are just combined, and don’t knead it excessively.
- Why use vinegar in pie crust? The acid in the vinegar helps to tenderize the gluten in the flour, which makes the dough easier to roll out and results in a more tender, less tough crust.
- How do I prevent a soggy bottom crust? For pies with very wet fillings (like pumpkin or custard), it’s best to “blind bake” the crust first. This means baking the empty crust with pie weights before you add the filling.
What To Use This Pie Crust For
This all-purpose pie crust is the perfect base for any of your favorite sweet or savory pies.
- Classic Apple Pie or Cherry Pie
- Pumpkin Pie or Pecan Pie
- Chicken Pot Pie
- Quiche Lorraine
How To Store Pie Crust Dough
- Refrigerate: You can store the wrapped dough discs in the refrigerator for up to 3 days.
- Freeze: This dough freezes exceptionally well. Place the wrapped discs in a freezer-safe bag. It will keep for up to 3 months. Thaw in the refrigerator overnight before rolling out.
Pie Crust Nutrition Facts
- Serving Size: 1/8 of a single crust
- Calories: 417 kcal
- Protein: 5g
- Carbohydrates: 30g
- Fat: 30g
- Saturated Fat: 8g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I use butter instead of shortening?
While you can substitute butter for a different flavor, Crisco (vegetable shortening) creates a uniquely tender and flaky crust that is very easy to work with. If using butter, make sure it is very cold.
Can I make this dough in a food processor?
Yes. Pulse the flour, salt, and cold shortening until it resembles coarse crumbs. In a separate bowl, mix the egg, water, and vinegar, then drizzle it into the food processor and pulse just until the dough starts to come together.
Why did my crust shrink in the pan?
Shrinking is usually caused by overworking the dough or not letting it rest and chill long enough before baking. Chilling allows the gluten to relax, which helps prevent the crust from shrinking in the oven.
Try More Recipes:
- Pioneer Woman Frito Pie Recipe
- Pioneer Woman Ranch Pizza Pie Recipe
- Pioneer Woman Frito Chili Pie Recipe
Pioneer Woman Pie Crust Recipe
Course: DessertCuisine: AmericanDifficulty: Easy3
servings15
minutes417
kcalA classic, foolproof, and incredibly flaky pie crust made with vegetable shortening that’s perfect for any sweet or savory pie.
Ingredients
3 c. all-purpose flour
1 ½ c. Crisco (vegetable shortening), cold
1 large egg
5 tbsp. cold water
1 tbsp. white vinegar
1 tsp. salt
Directions
- In a large bowl, cut the cold shortening into the flour and salt until the mixture resembles coarse meal.
- In a small bowl, beat the egg with the cold water and vinegar.
- Pour the egg mixture into the flour and mix gently until a dough forms. Do not overwork.
- Divide the dough into 2 or 3 flat discs.
- Wrap and chill in the freezer for at least 15 minutes or in the fridge for 30 minutes.
- On a floured surface, roll out a chilled disc to fit your pie pan.
- Transfer the dough to the pan, trim, and crimp the edges.
Notes
- Using very cold ingredients (especially the shortening and water) is crucial for a flaky crust.
- Handle the dough as little as possible to keep it tender.
- Chilling the dough before rolling makes it easier to handle and helps prevent shrinking during baking.
- For pies with wet fillings, blind bake the crust first to avoid a soggy bottom.
