Are you dreaming of crafting the quintessential pie, one with a crust that’s both wonderfully flaky and melt-in-your-mouth tender? Look no further! Inspired by the queen of home cooking herself, Ree Drummond, also known as The Pioneer Woman, this pie crust recipe is your ticket to pastry perfection. Taken from her beloved cookbook, this recipe utilizes a combination of Crisco and butter to achieve the ideal texture that will elevate any pie you bake.
For years, The Pioneer Woman has charmed home cooks with her approachable recipes and heartwarming stories of ranch life. Her cookbooks are filled with tried-and-true recipes, and this pie crust is no exception. Whether you’re a seasoned baker or just starting out, this recipe is designed to be easy to follow, ensuring success every time you bake. Forget store-bought crusts; with this Pioneer Woman recipe, you’ll be making homemade pie crust like a pro.
This recipe stands out because of its clever use of both vegetable shortening (Crisco) and butter. Crisco contributes to the flakiness, creating those desirable layers in your crust, while butter brings rich flavor and tenderness. It’s the best of both worlds! This combination is a secret weapon for achieving a truly exceptional pie crust that will impress your family and friends.
Ree Drummond’s Perfect Pie Crust Recipe
This recipe yields enough dough for two standard pie crusts, making it perfect for a double-crust pie or two single-crust pies.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 pie crusts
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup vegetable shortening (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 flour and salt. Add the cold vegetable shortening and cold butter pieces to the bowl.
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Cut in the Fats: Using a pastry cutter or your fingertips, cut the shortening and butter into the flour mixture. Work quickly to keep the fats cold. Continue until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These pieces of butter are key to creating a flaky crust!
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Wet Ingredients: In a separate small bowl, lightly beat the egg with a fork. Add the vinegar and ice water to the egg mixture.
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Combine Wet and Dry: Pour the egg mixture into the flour mixture. Gently stir with a fork until the dough just comes together. Be careful not to overmix. If the dough seems too dry, add an additional tablespoon or two of ice water, one tablespoon at a time, until it forms a shaggy dough.
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Form Dough Discs: Divide the dough in half and shape each half into a disc about 1-inch thick. Wrap each disc tightly in plastic wrap.
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Chill Dough: Refrigerate the dough discs for at least 30 minutes, or up to 2 days. Chilling is crucial as it allows the gluten to relax and the fats to solidify, making the dough easier to roll out and preventing shrinkage during baking. For longer storage, you can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before using.
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Roll Out and Bake: When ready to bake, remove one disc of dough from the refrigerator. Let it sit at room temperature for a few minutes to soften slightly if it’s too hard to roll. 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 essential for a flaky pie crust. Make sure your butter, shortening, egg mixture, and even your water are as cold as possible. You can even chill your flour and mixing bowl for extra insurance on a warm day.
- Don’t Overmix: Overmixing develops gluten, which can result in a tough crust. Mix just until the dough comes together. It’s okay if it’s a little shaggy.
- Rest the Dough: Chilling the dough is not optional! It allows the gluten to relax, making the dough easier to handle and prevents shrinkage during baking.
- Use Vinegar: Vinegar helps to tenderize the dough and also inhibits gluten development, contributing to a more tender crust.
- Blind Bake for Cream Pies: If you’re making a cream pie or a pie with a filling that doesn’t require baking, you’ll need to blind bake your pie crust. To do this, prick the bottom of the crust with a fork, line it with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and parchment and bake for another 5-10 minutes until lightly golden.
With The Pioneer Woman Crust Recipe in your arsenal, you’re well on your way to creating delicious pies that will impress everyone. Enjoy the process and the delicious results!
