Hamdi Saidani This flaky tender Pioneer Woman Pie Crust is made with vegetable shortening and white vinegar and ready in 1 hour and 15 minutes. The dough transforms beautifully when the cold liquid binds the crumbly flour mixture into a smooth ball. I rely on this method whenever I need a foolproof base for seasonal baking.
What Makes This Version Different
I used to struggle with pastry dough that tore or shrank in the oven. This recipe incorporates an egg and white vinegar, which completely changes the texture of the bake.
The vinegar tenderises the gluten while the egg adds much-needed structural support. I was surprised at how much easier this dough is to roll out compared to a standard all-butter crust.
Pioneer Woman Pie Crust Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1.5 cups vegetable shortening, cold
- 1 large egg, beaten
- 5 tablespoons cold water
- 1 tablespoon white vinegar
How To Make Pioneer Woman Pie Crust
- Combine the dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the shortening: Add the cold vegetable shortening and use a pastry cutter to blend it until the mixture resembles coarse crumbs.
- Mix the wet ingredients: In a separate small bowl, whisk together the beaten egg, cold water, and white vinegar.
- Form the dough: Pour the wet mixture into the flour and stir gently until the dough just comes together into a cohesive ball.
- Chill the crust: Divide the dough in half, flatten each into a disc, wrap tightly in cling film, and chill in the fridge for at least 1 hour.
Recipe Tips
- Keep it cold: Warm shortening will melt into the flour and ruin the flaky pastry layers.
- Do not overwork: Mixing too aggressively develops gluten, which makes the baked pastry tough instead of tender.
- Use ice water: Add ice cubes to your water before measuring out the tablespoons to ensure it is freezing cold.
What To Serve With Pie Crust
This versatile dough pairs brilliantly with classic sweet fillings like apple, pecan, or pumpkin. You can also use it for savoury dishes like chicken pot pie or a hearty breakfast quiche.
How To Store
Keep wrapped discs of dough in the fridge for up to 2 days before rolling out. You can also freeze the dough tightly wrapped in plastic wrap and foil for up to 6 months.
FAQs
Can I use butter instead of shortening?
Yes, you can substitute very cold butter, but the crust will be slightly less tender. Shortening provides the most reliable and distinct flake.
Do I have to use the vinegar?
The vinegar inhibits gluten formation, which keeps the pastry tender during baking. You cannot taste any acidity in the final baked pie.
Why did my dough crack when rolling?
Cracking usually means the dough is too cold or too dry. Let it sit at room temperature for five minutes before attempting to roll it again.
Nutrition
- Calories: 210 kcal
- Total Fat: 15 g
- Saturated Fat: 4 g
- Cholesterol: 12 mg
- Sodium: 150 mg
- Total Carbohydrate: 16 g
- Protein: 2 g
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Pioneer Woman Pie Crust
Description
Pioneer Woman Pie Crust is a flaky and tender base made with vegetable shortening, vinegar, and flour, ready in 1 hour 15 minutes. This foolproof pastry is ideal for holiday baking and guarantees perfectly crisp edges every single time.
Ingredients
Instructions
- 1. Combine the dry ingredients: In a large bowl, whisk together the flour and salt.
- 2. Cut in the shortening: Add the cold vegetable shortening and use a pastry cutter to blend it until the mixture resembles coarse crumbs.
- 3. Mix the wet ingredients: In a separate small bowl, whisk together the beaten egg, cold water, and white vinegar.
- 4. Form the dough: Pour the wet mixture into the flour and stir gently until the dough just comes together into a cohesive ball.
- 5. Chill the crust: Divide the dough in half, flatten each into a disc, wrap tightly in cling film, and chill in the fridge for at least 1 hour.
