Mohamed Shili Pioneer Woman Pie Crust with Butter is made with all-purpose flour, kosher salt, unsalted butter, very cold water, and apple cider vinegar. This foolproof Pioneer Woman Pie Crust with Butter recipe creates a base for pies that takes about 2 hours and 15 minutes to prepare (including chilling time) and can serve up to 8 people when used to make one standard 9-inch pie.
Pioneer Woman Pie Crust With Butter Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cubed and kept cold
- 6 tablespoons water, chilled
- 1 tablespoon apple cider vinegar
How To Make Pioneer Woman Pie Crust With Butter
- Prepare the Flour Mix: In a large bowl, combine the flour and salt.
- Work in the Butter: Using a pastry cutter or your fingers, blend the cold, cubed butter into the flour mixture until the texture resembles coarse crumbs with some larger, pea-sized pieces of butter remaining. This ensures pockets of butter that create flaky layers.
- Add Liquids: In a small bowl, stir together the very cold water and apple cider vinegar. Gradually drizzle this mixture over the flour and butter mixture, tossing with a fork to combine after each tablespoon is added. Use just enough of the liquid to allow the dough to hold together without feeling wet or sticky.
- Form the Dough: Gently knead the mixture just 4-5 times to bring it together into a cohesive mass. Avoid over-kneading to keep the crust tender.
- Chill and Shape: Divide the dough into two equal parts, and shape each into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days, to allow the gluten to relax and the butter to chill, which makes the dough easier to roll out and helps maintain its shape during baking.
- Proceed: After chilling, the dough is ready to be rolled out according to your pie recipe’s specific instructions.
Recipe Tips
- Use Cold Ingredients: Keep your butter and water chilled until the very moment you need them to help achieve that flaky crust texture.
- Do Not Overwork the Dough: Mix just until the ingredients combine. Overworking the dough can lead to a tough pie crust, which nobody wants!
- Chill the Dough Thoroughly: Refrigerate your dough disks for at least 2 hours to relax the gluten and solidify the butter, making rolling easier and preventing shrinking.
- Roll Gently: When rolling out your dough, apply even pressure and turn the dough frequently to maintain a circular shape and prevent sticking.
- Let the Pie Rest Before Baking: Once assembled, let your pie sit in the fridge for about 30 minutes before baking. This helps keep its shape perfect.
What To Serve With Pie Crust
Pioneer Woman Pie Crust pairs well with herb-roasted chicken, caramelized onion gravy, sautéed green beans with slivered almonds, and a wild rice blend.
It also can be served alongside maple-glazed carrots, roasted Brussels sprouts with balsamic reduction, a simple arugula salad with lemon vinaigrette, and a light cranberry sauce for a delightful and varied meal experience.
How To Store Pie Crust
Refrigerate: Cool the Pioneer Woman Pie Crust completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Pioneer Woman Pie Crust. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The crust can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before using it in your pie recipe.
Pioneer Woman Pie Crust With Butter Nutrition Facts
- Calories: 315 kcal
- Carbohydrates: 23g
- Protein: 4g
- Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 61mg
- Sodium: 293mg
- Potassium: 34mg
- Fiber: 1g
- Sugar: 0g
- Calcium: 15mg
- Iron: 1.4mg
Frequently Asked Questions
What can I make with this pie crust?
This pie crust is versatile and can be used for both sweet and savory dishes. Examples include classic apple pie, chicken pot pie, or a chocolate tart. The sturdy yet flaky texture holds up well under a variety of fillings.
Can the pie crust dough be made ahead of time?
Yes, the pie crust dough can be prepared in advance. Store it in the refrigerator for up to 2 days or freeze it for longer storage. This makes it convenient to use for quick meal preparations.
How thin should I roll out the pie crust for the best results?
Roll the pie crust out to a thickness of about 1/8 inch for optimal baking. This thickness ensures that the crust cooks evenly and turns out flaky, supporting the filling effectively without becoming soggy.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Pie Crust With Butter
Description
Pioneer Woman Pie Crust with Butter is made with all-purpose flour, kosher salt, unsalted butter, very cold water, and apple cider vinegar. This foolproof Pioneer Woman Pie Crust with Butter recipe creates a base for pies that takes about 2 hours and 15 minutes to prepare (including chilling time) and can serve up to 8 people when used to make one standard 9-inch pie.
Pioneer Woman Pie Crust With Butter Ingredients
How To Make Pioneer Woman Pie Crust With Butter
- Prepare the Flour Mix: In a large bowl, combine the flour and salt.
- Work in the Butter: Using a pastry cutter or your fingers, blend the cold, cubed butter into the flour mixture until the texture resembles coarse crumbs with some larger, pea-sized pieces of butter remaining. This ensures pockets of butter that create flaky layers.
- Add Liquids: In a small bowl, stir together the very cold water and apple cider vinegar. Gradually drizzle this mixture over the flour and butter mixture, tossing with a fork to combine after each tablespoon is added. Use just enough of the liquid to allow the dough to hold together without feeling wet or sticky.
- Form the Dough: Gently knead the mixture just 4-5 times to bring it together into a cohesive mass. Avoid over-kneading to keep the crust tender.
- Chill and Shape: Divide the dough into two equal parts, and shape each into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 2 days, to allow the gluten to relax and the butter to chill, which makes the dough easier to roll out and helps maintain its shape during baking.
- Proceed: After chilling, the dough is ready to be rolled out according to your pie recipe’s specific instructions.
