Ree Drummond, the beloved Pioneer Woman, has charmed home cooks for years with her approachable style and delicious recipes. Among her many culinary gifts, mastering the perfect pie crust stands out as a fundamental skill for any baker. If you’ve ever dreamt of creating a pie with a crust that’s both wonderfully flaky and melt-in-your-mouth tender, then look no further. This recipe, adapted from Ree Drummond’s cookbook, utilizes a combination of Crisco and butter to achieve bakery-level results in your very own kitchen. Get ready to elevate your pie game with this foolproof guide to the Pioneer Woman’s celebrated pie crust.
Why This Pie Crust Recipe Works: The Magic of Crisco and Butter
The secret to this exceptional pie crust lies in the strategic use of two types of fat: Crisco shortening and butter. Crisco, a vegetable shortening, is solid at room temperature and has a higher melting point than butter. This characteristic is crucial for creating flakiness. When small pieces of cold Crisco are incorporated into the dough, they remain solid during mixing and create layers as the dough is rolled. As the pie bakes, the Crisco melts, leaving behind air pockets that result in a flaky texture.
Butter, on the other hand, contributes rich flavor and tenderness to the crust. Its lower melting point compared to Crisco means it melts earlier in the baking process, contributing to a more delicate and tender crumb. The combination of Crisco for flakiness and butter for flavor and tenderness is what makes this Pioneer Woman pie crust recipe truly exceptional. This dynamic duo ensures a final product that is not only structurally sound but also bursting with delicious buttery goodness.
Step by Step Instructions The Pioneer Woman Cooks new Cookbook
Step-by-Step Guide to Pioneer Woman’s Pie Crust
This recipe is straightforward and perfect for both novice and experienced bakers. Follow these simple steps to create two perfect pie crusts.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup vegetable shortening (like Crisco), 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
Instructions
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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 cold, cubed butter to the flour mixture.
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Cut in the Fats: Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining. It’s important not to overmix at this stage; you want visible pieces of fat for a flaky crust. The cold fat melting in the oven is what creates steam and thus, flakiness.
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Wet Ingredients: In a separate small bowl, lightly beat the egg with a fork. Add the distilled white vinegar to the egg, then add this mixture to the flour and fat mixture.
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Add Ice 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 slightly more or less ice water depending on the humidity and your flour. The dough should be moist enough to form a ball but not sticky.
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Form Dough Balls and Chill: Divide the dough in half and form each half into a disc. Wrap each disc tightly in plastic wrap and flatten slightly. Refrigerate the dough for at least 30 minutes, or up to 2 days. Chilling the dough is crucial as it allows the gluten to relax, making the dough easier to roll out and preventing shrinkage during baking.
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Roll Out and Use: When ready to bake, remove one disc of dough from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the pie crust to your pie plate. Trim and crimp the edges as desired.
Tips for Perfect Pie Crust Every Time
- Keep Ingredients Cold: Cold ingredients are key to flaky pie crust. Ensure your butter, shortening, egg, and water are all thoroughly chilled. You can even chill your flour and mixing bowl for extra insurance in warmer climates.
- Don’t Overmix: Overmixing develops gluten, which leads to a tough crust. Mix just until the dough comes together. It’s okay if it’s not perfectly smooth at this stage.
- Rest the Dough: Chilling the dough is not optional! It allows the gluten to relax, making the dough easier to handle and preventing shrinkage.
- Use Ice Water: Ice water keeps the dough cold and prevents the fats from melting prematurely.
- Blind Baking: For pies with wet fillings like custard or pumpkin pie, blind bake the pie crust partially or fully to prevent a soggy bottom. To blind bake, prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes for partially baked, or longer for fully baked, before adding your filling.
Conclusion: Bake Like The Pioneer Woman
With this Pioneer Woman pie crust recipe in your arsenal, you’re well on your way to creating pies that are sure to impress. The combination of Crisco and butter delivers the ideal balance of flakiness and rich flavor, making it perfect for any pie filling you can imagine, from sweet fruit pies to savory quiches. So preheat your oven, gather your ingredients, and get ready to bake a pie crust that would make even The Pioneer Woman proud! Consider exploring Ree Drummond’s cookbooks for more fantastic recipes and baking inspiration.
[Original cookbook link on Amazon, if affiliate link is allowed].
