Pioneer Woman Pie Crust

Pioneer Woman Pie Crust recipe is known for its flaky texture and buttery flavor. With its versatile nature, it can be used as a base for various sweet and savory pies, making it a staple in any baker’s repertoire.

Yields: Top & Bottom
Prep Time: 45 mins Cook Time: 0 mins Total: 45 mins

What is Pioneer Woman pie crust?

Pioneer Woman Pie Crust is a traditional homemade pie crust recipe developed by Ree Drummond. It consists of basic ingredients such as flour, butter, salt, and ice water, mixed together to create a flaky and tender crust. The method involves cutting cold butter into the dry ingredients, then gradually adding ice water to bring the dough together. The dough is then rolled out and used as a base for pies of all kinds, from fruit pies to custard-filled delights. Its simplicity and classic taste have made it a favorite among home bakers and fans of Ree Drummond’s cooking show and blog.

Why does this recipe work?

• Flaky perfection: The Pioneer Woman Pie Crust yields a tender and flaky texture that is highly sought after in a pie crust.
• Versatility: This pie crust can be used for both sweet and savory pies, giving you endless options to explore in your baking endeavors.
• Easy to make: The recipe is straightforward and doesn’t require any complicated techniques or special equipment. Even novice bakers can successfully create a delicious pie crust.
• Homemade goodness: Making your own pie crust allows you to control the ingredients and ensures a fresh and authentic taste that store-bought alternatives can’t match.
• Personalize with spices: Add a pinch of cinnamon or nutmeg to the crust dough to complement specific pie fillings like apple or pumpkin.
• Experiment with fillings: From classic fruit fillings to decadent banana pudding and chocolate or savory meat fillings, this pie crust pairs well with a wide variety of flavors. Get creative and try different combinations to find your favorite.

Pioneer Woman pie crust recipe

Ingredients

• Vegetable shortening (1 1/2 cups)
• All-purpose flour (3 cups)
• Egg, (1 beaten whole egg)
• Cold water (5 tablespoons)
• White vinegar (1 tablespoon)
• Salt (1 teaspoon)

How to do Pioneer Woman pie crust?

To make the dough

1. Combine gradually the vegetable shortening with flour for approximately 3 or 4 minutes in a large bowl. You can also use a pastry cutter to work the flour mix.
2. Pour the beaten egg into the mixture of flour and shortening.
3. Add the cold water, white vinegar, and the salt.
4. Stir until all the ingredients are fully incorporated.
5. Divide the dough into 2 or 3 parts forming dough balls. Divide into 3 if you want a thin crust or into half if you prefer a substantially thicker pie crust.
6. Place each dough ball in a large Ziploc bag using a rolling pin to slightly flatten each dough ball.
7. Seal the bags and put them in the freezer until needed.

To use the dough

• Take the dough out of the freezer and let it thaw.
• Roll out the dough on a floured surface starting from the center and working your way outward.
• Continue rolling until it’s about ½ inch larger in diameter than your pie pan. See more tips o how to work the dough.
• Carefully transfer the dough from the countertop to the pie pan.
• Gently press the dough against the corners of the pan.
• Work around the pie pan, pinching and tucking the dough to create a clean edge.

Tip

• If you plan to use the dough immediately, it’s still a good idea to chill it in the freezer for about 15 to 20 minutes.
• If the dough is slightly moist, sprinkle some flour on top.
• If the dough sticks to the countertop, use a metal spatula to carefully lift it up, and flip it over.
• Pre-bake the crust: For custard or cream-based pies, blind bake the crust before adding the filling to prevent sogginess.
• Decorative edges: Use a fork to create a decorative pattern on the edges of the crust or experiment with lattice or braided designs for an eye-catching presentation.
• Serve with a dollop of whipped cream or a scoop of ice cream: Enhance the pie-eating experience by adding a delicious topping that complements the flavors of your chosen pie.

Pioneer Woman Pie Crust

Caroline Sciberras

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Course Mains, snacks

Cuisine Pastry

Servings 1 pie crust (top + bottom)

Calories 4192.61 kcal

Ingredients

  

• 1 1/2 cups vegetable shortening
• 3 cups all-purpose flour
• 1 egg beaten
• 5 tablespoons cold water
• 1 tablespoon white vinegar
• 1 teaspoon salt

Instructions

 

To make the dough

• Combine gradually the vegetable shortening with flour for approximately 3 or 4 minutes in a large bowl. You can also use a pastry cutter to work the flour mix.
• Pour the beaten egg into the mixture of flour and shortening.
• Add the cold water, white vinegar, and the salt.
• Stir until all the ingredients are fully incorporated.
• Divide the dough into 2 or 3 parts forming dough balls. Divide into 3 if you want a thin crust or into half if you prefer a substantially thicker pie crust.
• Place each dough ball in a large Ziploc bag using a rolling pin to slightly flatten each dough ball.
• Seal the bags and put them in the freezer until needed.

To use the dough

• Take the dough out of the freezer and let it thaw.
• Roll out the dough on a floured surface starting from the center and working your way outward.
• Continue rolling until it’s about ½ inch larger in diameter than your pie pan. See more tips o how to work the dough.
• Carefully transfer the dough from the countertop to the pie pan.
• Gently press the dough against the corners of the pan.
• Work around the pie pan, pinching and tucking the dough to create a clean edge.

Notes

• If you plan to use the dough immediately, it’s still a good idea to chill it in the freezer for about 15 to 20 minutes.
• If the dough is slightly moist, sprinkle some flour on top.
• If the dough sticks to the countertop, use a metal spatula to carefully lift it up, and flip it over.

Keyword pastry, pioneer woman