Pioneer Woman Pie Crust

Pioneer Woman Pie Crust (also called The Pioneer Woman Never Fail Pie Crust) is made with Crisco (vegetable shortening), all-purpose flour, egg, cold water, white vinegar, and salt. This traditional Pie Crust recipe creates a dessert base that takes about 45 minutes to prepare and can serve up to 6 people.

Pioneer Woman Pie Crust Ingredients

• 1 1/2 cups (360 g) Crisco (vegetable shortening)
• 3 cups (360 g) all-purpose flour
• 1 large egg
• 5 tablespoons cold water
• 1 tablespoon white vinegar
• 1 teaspoon salt

How To Make Pioneer Woman Pie Crust

1. Prepare the Dough: In a large bowl, use a pastry cutter to blend the Crisco into the flour. Work the mixture for about 3-4 minutes until it looks like coarse crumbs. In a small bowl, beat the egg with a fork, then add it to the flour mixture along with the cold water, white vinegar, and salt. Stir gently until all the ingredients are evenly mixed.
2. Form and Chill the Dough: Divide the dough into thirds for thinner crusts or in half for thicker crusts. Shape into evenly sized balls and place each ball into a separate large zip-top bag. Flatten each ball to about 1/2-inch thickness to facilitate rolling later. Seal the bags and freeze for at least 20 minutes, even if you plan to use the dough immediately.
3. Roll the Dough: When ready to use, remove the dough from the freezer and let it thaw for 15 minutes if fully frozen. On a lightly floured surface, roll the dough out from the center, sprinkling more flour on top if the dough becomes sticky. Use a metal spatula to gently lift and flip the dough if it sticks to the countertop, continuing to roll until the dough extends about 1/2 inch beyond the edge of your pie pan.
4. Fit the Dough to Pie Pan: Carefully transfer the rolled dough into the pie pan using a spatula. Gently press it against the pan’s bottom and sides. Trim any excess dough around the edges and pinch the edges to create a decorative rim.
5. Pre-Bake (if needed): If your pie recipe requires a pre-baked crust, pierce the bottom of the crust several times with a fork, then bake in a preheated oven at 400°F (204°C) for 12-15 minutes or until light golden brown. Cool on a wire rack before filling.

Recipe Tips

• Add Vinegar for Softness: Putting a little vinegar in your pie dough makes it softer and flakier. Just one tablespoon of white vinegar can really improve your crust.
• Shape the Edges Nicely: You can press the edges of your pie dough with your fingers to make nice shapes or use a fork for a different design. It’s okay if it’s not perfect; it will still taste great.
• Use a Pastry Cutter: A pastry cutter is the best tool for mixing shortening into flour. It makes the job easier and helps you get the right texture. This is better than trying to do it with knives or your hands.
• Fix Dry Dough: If your pie dough is too dry and crumbly, sprinkle some cold water on it bit by bit until it sticks together better. This will make it easier to roll out without breaking.
• Roll the Dough Carefully: When you roll out your dough, start from the middle and push outwards gently. Don’t roll back and forth too much. If the dough sticks or splits, just sprinkle a little flour and keep rolling until it’s big enough for your pie pan.

How To Store Pie Crust

To keep your pie crust fresh, wrap it tightly in plastic wrap or place it in a zip-top bag. You can store it in the refrigerator for up to 5 days. If you need to keep it longer, freezing is a great option. Pie crust can be frozen for up to 3 months. 

To use a frozen crust, thaw it in the refrigerator overnight, then let it sit at room temperature for about 15 minutes before rolling it out.

Uses for Pie Crust:

This versatile pie crust can be used for a variety of delicious recipes. Here are some ideas:

• Sweet Pies: Fill your crust with apple, cherry, pumpkin, or pecan filling to make classic desserts.
• Savory Pies: Use the crust for savory dishes like quiche, meat pie, or vegetable tart.
• Mini Pies: Cut the dough into smaller pieces and press into muffin tins to make mini pies, perfect for parties.
• Tarts: Roll the dough thinner and use it to line tart pans for making fruit tarts or chocolate tarts.
• Decorations: Leftover dough can be cut into shapes with cookie cutters and baked to decorate the tops of pies or to serve as a tasty snack.

Pioneer Woman Pie Crust Nutrition Facts

• Calories: 692
• Total Fat: 52 g
• Saturated Fat: 13 g
• Trans Fat: 7 g
• Cholesterol: 27 mg
• Sodium: 316 mg
• Carbohydrates: 46 g
• Dietary Fiber: 2 g
• Sugar: 0 g
• Protein: 7 g

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Never Fail Pie Crust
• Pioneer Woman Pie Crust With Butter
• Pioneer Woman Pie Crust Cookies
• Pioneer Woman Egg Custard Pie
• Pioneer Woman Pecan Pie