Pioneer Woman Pie Crust Recipe
If you want a flaky and buttery crust, this Pioneer Woman Pie Crust Recipe is perfect for you. It is simple, reliable and gives bakery-style results.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar optional for sweet pies
- 1 cup cold butter or shortening
- 6 –8 tablespoons ice water
Instructions
Mix dry ingredients
- In a large bowl, combine flour, salt and sugar. Mix well so everything is evenly distributed.
Cut in butter
- Add cold butter into the flour. Use a pastry cutter or fork to mix until crumbly like coarse crumbs.
Add ice water
- Slowly add ice water, one tablespoon at a time. Mix gently until the dough starts to come together.
Form the dough
- Bring the dough together using your hands. Do not knead too much. Divide into two equal portions.
Chill the dough
- Wrap each portion in plastic wrap. Place in the refrigerator for at least 30 minutes.
Roll the dough
- Take one portion out. Roll it on a floured surface into a circle large enough for your pie dish.
Transfer to pie dish
- Carefully place the rolled dough into the pie dish. Press gently and trim excess edges.
Add filling or pre-bake
- Add your desired filling or blind bake if needed. Use weights to prevent bubbling during baking.
Bake the crust
- Bake at 190°C (375°F) for 15 minutes or until lightly golden if pre-baking.
Cool and use
- Let the crust cool before adding fillings or serving.
Notes
- Use butter for better flavor
- Use shortening for extra flakiness
- Keep all ingredients cold
- Chill dough longer for easier rolling
- Add vinegar for extra tenderness
- Use food processor for quick mixing
- Do not overwork the dough
- Use egg wash for golden crust