Pioneer Woman Never Fail Pie Crust: Your Guide to Baking Perfection

Are you dreaming of crafting the perfect pie, one with a crust that’s both flaky and tender? Look no further than the Pioneer Woman Never Fail Pie Crust recipe. Ree Drummond, the iconic Pioneer Woman, has shared her secret to pie crust success, and it’s surprisingly simple. This recipe, highlighted in her cookbooks and beloved by home bakers, promises a buttery, melt-in-your-mouth crust every single time. Forget about tough or crumbly crusts – this is your ticket to pie-baking bliss.

What makes this pie crust recipe so reliable? The magic lies in the combination of ingredients and Ree’s straightforward instructions. This recipe utilizes both vegetable shortening (like Crisco) and butter. Shortening contributes to the flakiness, while butter adds that rich, irresistible buttery flavor we all crave in a pie crust. It’s the perfect marriage for texture and taste. Plus, the addition of egg and vinegar creates a dough that is easy to handle and roll out, minimizing frustration and maximizing your chances of pie perfection. Whether you’re a seasoned baker or just starting out, the Pioneer Woman Never Fail Pie Crust is designed to set you up for success.

Now, let’s get down to the recipe itself. Here’s what you’ll need to create this foolproof pie crust:

Ingredients for Pioneer Woman Never Fail Pie Crust

• 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

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.
2. Incorporate Fats: Add the cold vegetable shortening and cold butter pieces to the flour mixture.
3. Cut in Fats: Using a pastry cutter or your fingertips, work the shortening and butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – this is key for a flaky crust!
4. 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 mixture.
5. Add Cold Water: Gradually add the ice water, one tablespoon at a time, stirring 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, as overly wet dough can become tough.
6. Form Dough Balls: Divide the dough in half (or into thirds if making smaller pie crusts). Gently form each portion into a ball.
7. Chill Dough: Wrap each dough ball tightly in plastic wrap and place them in the freezer for 30 minutes. This chilling time is crucial as it allows the gluten to relax and the fats to solidify, resulting in a flakier and easier-to-handle dough.
8. Roll Out and Bake: After chilling, remove one dough ball from the freezer about 30 minutes before you are ready to roll it out. Roll it out on a lightly floured surface to your desired thickness and use it to line your pie dish. Bake according to your pie recipe instructions.

Step-by-step instructions from The Pioneer Woman Cookbook for pie crust

Tips for Pie Crust Success

• Keep Ingredients Cold: Cold ingredients are essential for a flaky pie crust. Make sure your butter, shortening, egg, and water are all cold. You can even chill your flour and mixing bowl for extra insurance.
• Don’t Overmix: Overmixing develops gluten, which can lead to a tough crust. Mix just until the dough comes together. It’s okay if it’s not perfectly smooth.
• Chill Time is Crucial: Don’t skip the chilling step! It makes the dough easier to roll and prevents shrinking during baking.
• Use a Pastry Cutter: A pastry cutter helps to incorporate the fats into the flour without overworking the dough. If you don’t have one, you can use two knives or your fingertips.
• Gentle Rolling: Roll the dough gently and evenly, starting from the center and working your way out. Avoid pressing too hard, which can make the crust tough.

With the Pioneer Woman Never Fail Pie Crust recipe in your arsenal, you’re well on your way to creating show-stopping pies for any occasion. Whether it’s a classic apple pie, a savory quiche, or a decadent chocolate cream pie, this crust will provide the perfect foundation. Embrace the simplicity and reliability of Ree Drummond’s recipe and get ready to impress your family and friends with your baking prowess!