Ree Drummond, the Pioneer Woman, is beloved for her approachable recipes and heartwarming glimpses into ranch life. Among her many culinary gifts, her pie crust recipe stands out, especially for those who adore the rich flavor of butter. This isn’t just any pie crust; it’s a flaky, tender, and utterly delicious foundation for all your sweet and savory pies.
What makes this Pioneer Woman pie crust recipe so special? It’s the combination of butter and vegetable shortening. This duo creates a perfect balance: the butter contributes unparalleled flavor, while the shortening ensures a flaky texture. Many home bakers have struggled to achieve the ideal pie crust, but Ree’s recipe simplifies the process, making homemade pie crust accessible to everyone. Whether you’re a seasoned baker or a beginner, this recipe promises success.
Why This Pioneer Woman Pie Crust Recipe Works
The magic of this pie crust lies in its ingredient ratios and technique. Let’s break down why each component is crucial:
- Butter and Shortening Combination: Using both butter and vegetable shortening is key. Butter provides that irreplaceable buttery taste, while shortening, with its higher fat content and lack of water, contributes to flakiness. The cold, solid fats create layers in the dough, resulting in a tender, flaky crust.
- Cold Ingredients: Cold ingredients are non-negotiable for a perfect pie crust. Cold fats prevent gluten from overdeveloping, which can lead to a tough crust. The cold water also helps keep the fats solid.
- Minimal Water: The recipe uses just enough cold water to bring the dough together. Too much water can activate gluten, making the crust tough. Vinegar is also added, which helps to tenderize the dough further by inhibiting gluten development.
- Freezing the Dough: Freezing the dough balls for a short period before rolling allows the gluten to relax and the fats to solidify even more. This makes the dough easier to handle and roll out, and contributes to a flakier final product.
Step-by-Step Guide to Pioneer Woman’s Pie Crust
Ready to bake? Here’s how to make The Pioneer Woman’s Perfect Pie Crust with Butter:
Ingredients
- 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
Instructions
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Combine Dry Ingredients and Fats: In a large bowl, whisk together the flour and salt. Add the cold, cubed vegetable shortening and butter.
Step by Step Instructions The Pioneer Woman Cooks new Cookbook -
Cut in the Fats: Using a pastry cutter or your fingertips, work the fats into the flour mixture until it resembles coarse crumbs. You should still have some visible pieces of butter and shortening, which is essential for flakiness.
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Wet Ingredients: In a separate small bowl, lightly beat the egg with a fork. Add the vinegar to the egg and then pour this mixture into 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 might need slightly more or less water depending on your flour and kitchen humidity. The dough should be moist enough to hold together but not sticky.
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Form Dough Balls and Chill: Divide the dough in half and shape each half into a ball. Wrap each ball tightly in plastic wrap and flatten slightly into disks. Place the dough disks in the freezer for 30 minutes. This chilling step is crucial for easy rolling and a flaky crust.
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Roll Out and Bake: After 30 minutes, remove one dough disk from the freezer. Let it sit at room temperature for just a few minutes to make it easier to roll. On a lightly floured surface, roll out the dough to your desired thickness and shape. Place it into your pie dish, add your favorite filling, and bake according to your pie recipe. Repeat with the second dough disk for a double-crust pie or to make two single crust pies.
Perfect Pie Crust, Perfect Cookbook
This recipe comes from Ree Drummond’s cookbook, The Pioneer Woman Cooks: A Year of Holidays. This cookbook is more than just a collection of recipes; it’s an invitation into Ree’s holiday traditions and ranch life. Filled with beautiful photos and step-by-step instructions, it’s a fantastic resource for anyone looking to create memorable meals for special occasions. Beyond pie crust, the cookbook is packed with holiday-themed recipes, from appetizers to desserts, making it a valuable addition to any kitchen.
For anyone seeking a reliable and delicious pie crust recipe, The Pioneer Woman’s version with butter is a must-try. It delivers on flavor and texture, creating the perfect base for your favorite pies. Whether you’re baking for a holiday gathering or simply craving a homemade pie, this recipe will become your go-to.
