Hamdi Saidani This Pioneer Woman Never Fail Pie Crust is a flaky and tender recipe, which is made with vegetable shortening and vinegar. It’s a classic, foolproof recipe, ready in about 15 minutes, plus chilling time.
Pioneer Woman Never Fail Pie Crust Ingredients
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup shortening
- ¼ cup cold water
- 1 large egg
- 1 tablespoon distilled white vinegar
How To Make Pioneer Woman Never Fail Pie Crust
- Cut in the Shortening: In a large bowl, whisk the flour and salt together. Add the shortening. Use a pastry blender or a fork to cut the shortening into the flour until the mixture resembles coarse crumbs.
- Combine and Form Dough: In a separate small bowl, mix the cold water, egg, and vinegar together. Add this to the flour mixture and blend with a fork just until a cohesive ball of dough forms.
- Divide and Chill: Divide the dough into three equal balls, then flatten each ball into a disk. Wrap each disk in plastic wrap and refrigerate until it is firm, for at least 1 hour.
- Roll and Bake: When you are ready to use it, roll one disk on a lightly floured surface to fit your pie pan. Bake as directed in your specific pie recipe.
Recipe Tips
- How to get a super flaky crust? The secret to a flaky crust is using very cold ingredients. Use ice-cold water and shortening that has been chilled in the refrigerator. The small pieces of cold fat create steam pockets as they bake, which results in tender, flaky layers.
- Why use shortening instead of butter? Shortening creates a crust that is exceptionally tender and flaky, which is why this is a “never-fail” recipe. Butter provides a richer flavor but can result in a crust that is slightly less flaky and more prone to becoming tough if overworked.
- Why is there vinegar in the pie dough? The small amount of acid from the vinegar is a classic pie-making trick. It helps to tenderize the gluten strands in the flour, which acts as an insurance policy to make the crust more tender and less prone to becoming tough.
- Do I have to chill the dough? Yes, this is a crucial and non-optional step. Chilling the dough allows the gluten to relax (which prevents the crust from shrinking during baking) and firms up the fat, making the dough easier to roll out and resulting in a flakier final product.
What To Use This Pie Dough For
This is a versatile, all-purpose pie crust that is perfect for a wide variety of both sweet and savory pies. This recipe makes enough dough for three single-crust pies. Use it as a base for:
- Classic Apple Pie or Pumpkin Pie (use two of the three discs for a double-crust pie)
- A summer Peach or Berry Pie
- A savory Chicken Pot Pie or Quiche
How To Store Pie Dough
- Refrigerate: Wrap the discs of dough tightly in plastic wrap. The dough can be stored in the refrigerator for up to 3 days before rolling out and baking.
- Freeze: For longer storage, wrap the dough discs in plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Pie Dough Nutrition Facts
- Serving: 1/8 of one crust
- Calories: 126kcal
- Fat: 9g
- Carbs: 10g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is a u0022pastry blenderu0022?
A pastry blender is a kitchen tool with a handle and a series of curved metal tines. It’s used to u0022cutu0022 solid fats like butter or shortening into flour, which is the key technique for creating a flaky pastry. If you don’t have one, two knives used in a crisscross motion or a simple fork can also be used.
Why did my pie crust shrink in the pan?
Shrinking is almost always caused by a dough that was overworked or was not allowed to rest and chill properly before baking. Chilling the dough for at least an hour allows the gluten strands to relax, which is the key to preventing the crust from shrinking away from the sides of the pan as it bakes.
Can I make this dough in a food processor?
Yes, a food processor makes it very easy. Pulse the flour, salt, and shortening together until you have coarse crumbs. In a small bowl, whisk the egg, water, and vinegar, then drizzle it in while pulsing just until the dough starts to come together. Be careful not to overmix.
Try More Pioneer Woman Recipes:
- Pioneer Woman Flat Apple Pie Recipe
- Pioneer Woman Grasshopper Pie Recipe
- Pioneer Woman Boston Cream Pie Recipe
Pioneer Woman Never Fail Pie Crust Recipe
Description
A classic, incredibly easy, and foolproof flaky pie crust made with vegetable shortening and vinegar that turns out perfectly tender every time.
Ingredients
Instructions
- In a large bowl, whisk the flour and salt. Cut in the cold shortening with a pastry blender until the mixture resembles coarse crumbs.
- In a separate small bowl, mix the cold water, egg, and vinegar.
- Add the liquid to the flour mixture and blend with a fork until a ball of dough just forms.
- Divide the dough into three equal balls, flatten them into disks, and wrap them in plastic.
- Refrigerate for at least 1 hour until firm before rolling out to use in your favorite pie recipe.
Notes
- u003cliu003eThe most important tip for a flaky crust is to use very cold shortening and ice-cold water and to handle the dough as little as possible.u003c/liu003eu003cliu003eDo not overwork the dough, especially after adding the water, as this will result in a tough crust.u003c/liu003eu003cliu003eChilling the dough for at least one hour before rolling is a crucial step that you should not skip, as it prevents the crust from shrinking.u003c/liu003eu003cliu003eThe vinegar is a classic u0022secretu0022 ingredient that helps to tenderize the dough, making it even more u0022never-failu0022 and tender.u003c/liu003e
