Everyone loves a good pie, and the foundation of any great pie is the crust. If you’re on the hunt for a pie crust recipe that promises to be flaky, tender, and easy to work with, look no further than The Pioneer Woman, Ree Drummond. Known for her approachable and delicious home cooking, Ree’s pie crust recipe is a favorite among bakers of all skill levels. This recipe, highlighted in her cookbook, The Pioneer Woman Cooks: A Year of Holidays, utilizes a combination of butter and shortening to achieve the ideal texture. Let’s dive into what makes this pie crust so special and how you can recreate it in your own kitchen.
Why This Pie Crust Recipe Works
The secret to The Pioneer Woman’s perfect pie crust lies in the combination of fats and the technique. Using both vegetable shortening (like Crisco) and butter is key. Shortening contributes to flakiness because it has a higher melting point than butter, creating pockets of air as it melts in the oven. Butter, on the other hand, adds rich flavor and tenderness to the crust. The recipe also incorporates a touch of egg and vinegar, which help with binding and tenderizing the dough. The addition of cold water is crucial for bringing the dough together without overworking it, ensuring a tender final product.
Ingredients You’ll Need
Before you begin, gather these simple ingredients for two perfect pie crusts:
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup vegetable shortening, cut into small pieces
- ¾ cup unsalted butter, cold and cut into small pieces
- 1 large egg
- 1 tablespoon distilled white vinegar
- 5 tablespoons ice water, plus more if needed
Step-by-Step Instructions for Pioneer Woman Pie Crust
Follow these easy steps to make The Pioneer Woman’s signature pie crust:
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Combine Dry Ingredients and Fats: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold, cubed vegetable shortening and butter to the flour mixture.
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Cut in the Fats: Using a pastry cutter or your fingertips, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter and shortening throughout.
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Incorporate Wet Ingredients: In a separate small bowl, lightly beat the egg with a fork. Add the distilled white vinegar to the egg and then pour this mixture over the flour mixture.
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Add Cold Water: Gradually add the ice water, one tablespoon at a time, stirring gently after each addition. Mix until the dough just comes together. You may need to add an extra tablespoon or two of ice water if the dough seems too dry, but be careful not to add too much. The dough should be moist enough to hold together but not sticky.
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Form Dough Balls: Divide the dough in half and shape each portion into a ball. Wrap each ball tightly in plastic wrap.
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Chill the Dough: Place the wrapped dough balls in the freezer for 30 minutes. This chilling time is essential as it allows the gluten to relax and the fats to solidify, making the dough easier to roll out and preventing shrinkage during baking.
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Roll Out and Use: After chilling, remove one dough ball from the freezer and let it sit at room temperature for just a few minutes to soften slightly. On a lightly floured surface, roll out the dough to your desired thickness and shape for your pie.
Step by Step Instructions The Pioneer Woman Cooks new Cookbook
Tips for Pie Crust Success
- Keep Ingredients Cold: Cold ingredients are crucial for a flaky pie crust. Make sure your butter, shortening, egg mixture, and water are all very cold.
- Don’t Overmix: Overworking the dough develops gluten, which can result in a tough crust. Mix just until the dough comes together.
- Chill Time is Key: Don’t skip the chilling step! It makes the dough easier to handle and prevents shrinking.
- Gentle Rolling: Roll the dough gently and evenly, starting from the center and working outwards.
- Blind Baking: For pies with wet fillings or for pre-baked crusts, blind bake the pie crust. Prick the bottom of the crust with a fork, line it with parchment paper and pie weights or dried beans, and bake until lightly golden before adding your filling.
Perfect Pies to Make with This Crust
This versatile pie crust is perfect for a variety of pies, both sweet and savory. Consider using it for:
- Classic Apple Pie
- Pumpkin Pie for the holidays
- Pecan Pie
- Chicken Pot Pie
- Quiche
With The Pioneer Woman’s Perfect Pie Crust recipe, you’re well on your way to baking delicious pies that will impress your family and friends. Enjoy the process and the delightful results!
