Joanna Gaines Pie Crust Recipe

This easy and versatile pie crust recipe by Joanna Gaines is perfect for any occasion! Made with simple, everyday ingredients, it comes together quickly for a buttery, flaky base that works beautifully for sweet or savory pies. Whether you’re making a classic fruit pie or a hearty quiche, this foolproof crust is a must-try!

Recipe Ingredients

• ½ cup vegetable shortening
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold water

How To Make Pie Crust Recipe?

1. Gather the ingredients : Make sure you have all the ingredients measured and ready to go.
2.  Mix the dough : Combine the shortening, flour, and salt in a mixing bowl. Use a fork or pastry blender to mix until the texture is crumbly. Slowly add cold water while mixing lightly with a fork, just until the dough holds together.
3. Roll out the dough : Sprinkle a clean surface or pastry cloth with flour. Roll the dough gently into a circle about 2.5cm / 1 inch larger than your pie plate.
4. Transfer to pie plate : Fold the rolled dough in half, carefully lift it onto the pie plate, and unfold it. Gently press it into the pan to fit.
5. Trim and shape the edges : For a single-crust pie, trim the dough to leave a 1.25cm / ½ inch overhang. Fold the edges up and pinch them together to create a raised border.

Recipe Tips:

• Keep the shortening cold : Cold shortening is key to a flaky crust. If it softens, chill it in the fridge before mixing.
• Don’t overmix the dough : Mix just until the dough holds together. Overmixing can make the crust tough.
• Use cold water : Always use cold water to keep the dough firm and easy to roll out.
• Flour the surface lightly : Too much flour can make the crust dry. Use just enough to keep the dough from sticking.
• Chill the dough before baking : After shaping the crust, chill it in the fridge for 15–20 minutes. This helps prevent shrinking in the oven.

How To Store Leftovers?

• Refrigerate: Let the pie crust dough cool to room temperature if freshly made. Wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 3 days.
• Freeze: After letting the dough cool, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To use, thaw in the refrigerator overnight before rolling out and shaping.

Nutrition Facts

• Calories: 782
• Total Fat: 44g
• Saturated Fat: 14g
• Cholesterol: 0mg
• Sodium: 719mg
• Potassium: 176mg
• Total Carbohydrate: 87g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 10g

Check out More Recipes:

• Joanna Gaines Pecan Bars
• Joanna Gaines Cinnamon Squares
• Joanna Gaines Tres Leche Cake