Pioneer Woman Pie Crust

The Pioneer Woman Pie Crust is a classic “shortening-based” pastry. Unlike all-butter crusts, using vegetable shortening (like Crisco) creates a consistently flaky, tender texture that doesn’t melt as quickly under the heat of your hands, making it much more forgiving for beginners.

The first time I made this, I worked the dough way too much, and it came out tough instead of flaky. Now, I use the pastry cutter only until it looks like coarse crumbs—nothing more. If you overwork the dough, you develop the gluten in the flour, which turns a “dreamy, flaky crust” into something more like a cracker.

If you do nothing else, don’t skip the chill time. Even if you’re in a rush, putting the dough in the freezer for at least 20 minutes is non-negotiable. It firms up the fat, which is the only way to get those distinct, crispy layers when the crust hits the hot oven.

Pioneer Woman Pie Crust Ingredients

• 1 1/2 cups (360g) vegetable shortening (Crisco), chilled
• 3 cups (360g) all-purpose flour
• 1 large egg
• 5 tbsp (75ml) cold water
• 1 tbsp (15ml) white vinegar
• 1 tsp (6g) salt

How To Make Pioneer Woman Pie Crust

• 1. Blend the Dough: In a large bowl, use a pastry cutter (or two knives) to blend the cold shortening into the flour. Keep working it for 3–4 minutes until the mixture resembles coarse, pea-sized crumbs.
• 2. Add the Liquids: In a separate small bowl, beat the egg with a fork. Pour it into your flour mixture along with the cold water, vinegar, and salt. Stir just until the dough comes together; don’t over-mix.
• 3. Divide and Chill: Divide the dough into three portions (for thinner crusts) or two (for thicker ones). Place each portion into a zip-top bag and flatten them into 1/2-inch thick discs. Freeze for at least 20 minutes before rolling.
• 4. Roll it Out: On a lightly floured surface, roll the dough outward from the center. If it starts to stick, use a metal spatula to gently lift it and add a light dusting of flour underneath. Roll until it’s about 1/2 inch larger than your pie pan.
• 5. Fit the Pan: Gently drape the dough into your pie pan and press it into the bottom and sides without stretching it. Trim the edges and crimp them into a decorative pattern.
• 6. Pre-Bake (if needed): If your recipe calls for a pre-baked crust, prick the bottom with a fork, then bake at 400°F (204°C) for 12–15 minutes until light golden brown.

Recipe Tips

• Keep everything cold: Start with cold shortening and use ice-cold water. If the fat gets too warm, it will blend into the flour instead of creating those flaky layers.
• Why the vinegar? The vinegar inhibits gluten formation. It’s the secret weapon for making the crust tender rather than chewy.
• Don’t stretch the dough: When you place the dough into the pan, let it fall naturally. If you stretch it to make it fit, it will snap back and shrink down the sides of the pan while it bakes.
• Flour your workspace: A little goes a long way. Too much extra flour can dry out the dough, so only use as much as you need to prevent sticking.

How To Store Pioneer Woman Pie Crust

• Fridge: You can store the flattened dough discs in the fridge for up to 2 days before rolling.
• Freeze: This dough is excellent for making ahead. Store it in the freezer for up to 3 months. Thaw the discs in the fridge overnight before you plan to roll them out.
• Baked Crust: A pre-baked empty crust can be stored at room temperature (covered) for 1 day, or frozen for up to 1 month.

Pioneer Woman Pie Crust Nutrition Facts

Per serving (estimated for 12 servings):

Nutrient	Amount
Calories	220 kcal
Protein	3g
Fat	14g
Carbohydrates	21g
Sugar	0g
Sodium	180mg

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FAQs

Can I use butter instead of shortening?

Yes, you can substitute, but the result will be different. Butter has a lower melting point, meaning your crust will be less flaky and more prone to shrinking. If you use butter, it must be ice-cold!

Why does my crust shrink in the oven?

It is almost always caused by over-handling the dough or stretching it to fit the pan. Let the dough “relax” in the pan for 10 minutes before baking to help prevent this.

Can I use this Pioneer Woman Pie Crust for a savory pie?

Absolutely! This crust is neutral and works perfectly for chicken pot pies, quiches, or savory hand pies.

My dough is crumbling and won’t hold together. What do I do?

Your dough is too dry. Add ice-cold water one teaspoon at a time, mixing gently, until it just holds together when you press it. Don’t add too much at once or it will become sticky.

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