Mohamed Shili This easy Paula Deen pie crust recipe is your go-to for creating buttery, flaky perfection in no time. Perfect for sweet or savory pies, it’s made with simple ingredients you likely already have on hand. Whether it’s a quick fruit pie or a hearty quiche, this versatile crust guarantees delicious results every time!
Recipe Ingredients:
- 2 1/2 cups all purpose flour
- 1/4 teaspoon fine salt
- 3 tablespoons granulated white sugar
- 1/4 cup cold vegetable shortening
- 12 tablespoons cold and cubed butter
- 1/4 to 1/2 cup ice water
How To Make Pie Crust?
- Combine the dry ingredients: In a large mixing bowl, sift together the flour, salt, and sugar to ensure even distribution.
- Add the vegetable shortening: Cut in the cold shortening using your hands or a pastry cutter, working it into the flour until crumbly.
- Add the butter: Incorporate the cold butter cubes into the mixture. Work quickly with your fingers or a pastry cutter until the mixture resembles coarse cornmeal, with some pea-sized butter pieces remaining.
- Add the ice water: Gradually drizzle in ice water, starting with 60 ml (1/4 cup), and gently mix until the dough begins to come together. Only add more water if needed to form a cohesive dough that isn’t sticky.
- Form and chill the dough: Bring the dough together into a ball without overworking it to avoid toughness. Divide it into two equal portions, flatten each into a disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll each dough disk into a circle 25–28 cm (10–11 inches) in diameter, ensuring even thickness. This will fit a 23 cm (9-inch) pie dish.
- Assemble your pie: Gently transfer the rolled dough to your pie dish, pressing it into the edges. Trim any excess dough, leaving a small overhang for crimping if desired.
- Use the crust as desired: Fill the crust with your chosen filling and bake as directed in your pie recipe. If pre-baking is required, prick the base with a fork, line it with parchment paper, and use pie weights for blind baking.
Recipe Tips:
- Use cold butter and shortening: Keep your butter and shortening as cold as possible—this helps create those flaky layers in your crust. You can even chill them in the freezer for a few minutes before using.
- Measure your water carefully: Add ice water a little at a time. Too much water will make the dough sticky and hard to handle, while too little will cause it to crumble.
- Don’t overwork the dough: Mix and knead just enough to bring the dough together. Overworking will develop the gluten and make the crust tough instead of tender.
- Chill the dough before rolling: Letting the dough rest in the fridge for at least 30 minutes makes it easier to roll and prevents shrinking during baking.
- Roll evenly and gently: Roll out the dough from the center outward, turning it occasionally to maintain a circular shape. This keeps the crust smooth and prevents cracks.
How To Store Leftovers?
- Refrigerate: Let the pie crust cool to room temperature if pre-baked. Wrap it tightly in plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 3 days.
- Freeze: For unbaked pie crust, wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. To use, thaw the dough in the refrigerator overnight before rolling or shaping.
Nutrition Facts
Serving Size: 1 slice (1/8 of a 9-inch pie)
- Calories: 120
- Total Fat: 7 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 97 mg
- Potassium: 0 mg
- Total Carbohydrate: 12 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 2 g
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Paula Deen Pie Crust
Description
This easy Paula Deen pie crust recipe is your go-to for creating buttery, flaky perfection in no time. Perfect for sweet or savory pies, it’s made with simple ingredients you likely already have on hand. Whether it’s a quick fruit pie or a hearty quiche, this versatile crust guarantees delicious results every time!
Ingredients
Instructions
- Combine the dry ingredients: In a large mixing bowl, sift together the flour, salt, and sugar to ensure even distribution.
- Add the vegetable shortening: Cut in the cold shortening using your hands or a pastry cutter, working it into the flour until crumbly.
- Add the butter: Incorporate the cold butter cubes into the mixture. Work quickly with your fingers or a pastry cutter until the mixture resembles coarse cornmeal, with some pea-sized butter pieces remaining.
- Add the ice water: Gradually drizzle in ice water, starting with 60 ml (1/4 cup), and gently mix until the dough begins to come together. Only add more water if needed to form a cohesive dough that isn’t sticky.
- Form and chill the dough: Bring the dough together into a ball without overworking it to avoid toughness. Divide it into two equal portions, flatten each into a disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Roll out the dough: On a lightly floured surface, roll each dough disk into a circle 25–28 cm (10–11 inches) in diameter, ensuring even thickness. This will fit a 23 cm (9-inch) pie dish.
- Assemble your pie: Gently transfer the rolled dough to your pie dish, pressing it into the edges. Trim any excess dough, leaving a small overhang for crimping if desired.
- Use the crust as desired: Fill the crust with your chosen filling and bake as directed in your pie recipe. If pre-baking is required, prick the base with a fork, line it with parchment paper, and use pie weights for blind baking.
Notes
- Use cold butter and shortening: Keep your butter and shortening as cold as possible—this helps create those flaky layers in your crust. You can even chill them in the freezer for a few minutes before using.
- Measure your water carefully: Add ice water a little at a time. Too much water will make the dough sticky and hard to handle, while too little will cause it to crumble.
- Don’t overwork the dough: Mix and knead just enough to bring the dough together. Overworking will develop the gluten and make the crust tough instead of tender.
- Chill the dough before rolling: Letting the dough rest in the fridge for at least 30 minutes makes it easier to roll and prevents shrinking during baking.
- Roll evenly and gently: Roll out the dough from the center outward, turning it occasionally to maintain a circular shape. This keeps the crust smooth and prevents cracks.
Paula Deen Pie Crust
