Pioneer Woman Pie Crust Recipe

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Pioneer Woman Pie Crust is one of the most popular and easiest to make.

You can find the recipe online or in her cookbook.

This specific recipe is made with all-purpose flour, sugar, salt, butter, and ice water.

When it comes to making a homemade pie crust, The Pioneer Woman has got you covered.

This step-by-step guide will have you whipping up the perfect pie crust in no time.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

What is All-purpose flour?

All-purpose flour is wheat flour milled from a blend of hard and soft wheat.

It is versatile and can be used for baked goods, such as pies, pastries, bread, and cookies, or fried foods, such as doughnuts and pancakes.

The all-purpose flour is the main ingredient in this recipe because it is what gives the pie crust its structure.

The flour will absorb the water and fat, creating a dough that can be rolled out and shaped into a crust.

  • Salt

The salt is added to the flour to help control gluten development.

Gluten is a protein that gives dough elasticity and strength.

Too much gluten will make the dough tough, while too little gluten will make the dough crumbly.

The salt also helps to add flavor to the crust.

  • Sugar

The sugar is added to the flour to help the crust’s browning.

It will also add a little bit of sweetness to the crust.

  • Butter

The butter is what gives the pie crust its flavor and flakiness.

It is essential to use cold butter so that it does not melt when mixed into the flour.

  • Ice water

The ice water is added to the dough to help bind the ingredients together.

The water will also help to keep the dough cool so that the butter does not melt.

To make the crust:

1) Combine the flour, sugar, and salt in a large bowl.

2) Cut the butter into small pieces and add it to the flour mixture. Use a pastry blender or fingers to cut the butter into the flour until it resembles coarse crumbs.

3) Then, add ice water to the mixture, 1 tablespoon at a time, stirring with a fork until the dough comes together. Be careful not to add too much water; the dough should be moist but not wet.

4) Shape the dough into a disk and wrap it in plastic. Refrigerate for at least 30 minutes or up to 2 days.

When ready to use the dough, let it sit at room temperature for 10 minutes.

Roll the dough out on a floured surface to a 12-inch circle.

Transfer to a 9-inch pie plate and trim edges.

Crimp the edges with your fingers or fork.

To pre-bake the crust:

1) Preheat the oven to 375 degrees F (190 degrees C).

2) Line the pie crust with parchment paper or foil and fill with dried beans, rice, or pie weights.

3) Bake for 10 minutes. Remove the paper and weights and bake for 5 to 7 minutes, until the crust is golden brown.

4) Cool on a wire rack before filling.

Notes

  • You can use this recipe to make a double crust or a lattice top. Double the ingredients and roll the dough to a 12-inch by 18-inch rectangle for a double crust or cut into strips for a lattice top.
  • If you don’t have all-purpose flour, you can use pastry or cake flour.
  • You can use cold milk or water if you don’t have ice water.
  • Add a tablespoon or two of sugar to the flour mixture to make a sweet crust.

Variations

  • For a savory crust, omit the sugar and add 1/4 teaspoon garlic powder or onion powder to the flour mixture.
  • You can also add herbs, such as thyme or rosemary, to the flour mixture for a flavor boost.

Storage

  • The dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 2 months.
  • The baked crust can be stored at room temperature for up to 2 days or in the freezer for up to 2 months.
  • If you have any leftover pie crust, you can use it to make mini-tarts or turnovers. Cut the dough into small circles or squares, fill with your favorite jam or fruit filling, and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

Is pie crust better with butter or shortening?

There is no right or wrong answer to this question; it all comes down to personal preference.

Some people prefer the flavor of butter in their crust, while others find that shortening makes for a more tender crust.

If you’re unsure which to use, you can always try making a crust with half butter and half shortening.

Why do you put vinegar in a pie crust?

Vinegar is added to the dough to help keep it moist. It also tenderizes the gluten, which makes for a flakier crust.

Can I make a pie crust without sugar?

Yes, you can make a pie crust without sugar.

The sugar is added to the flour to help the crust’s browning and add a little sweetness.

If you’re making a savory crust or one that filled with a sweet filling, you can omit the sugar.

What is a trick to making a good pie crust?

One trick to making a good pie crust is ensuring the butter is very cold.

You can even put it in the freezer for 10 minutes before you start to cut it into the flour.

Also, be careful not to add too much water to the dough; the dough should be moist but not wet.

Finally, don’t overwork the dough; mix until it comes together.

What does adding an egg to pie crust do?

Adding an egg to the dough helps to bind the ingredients together and creates a more tender crust.

The Pioneer Woman Pie Crust

Pioneer Woman Pie Crust Recipe

Pioneer Woman Pie Crust is one of the most popular and easiest to make.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 2
Calories 975 kcal

Equipment

  • 1 oven
  • 1 bowl

Ingredients
  

  • 1 1/2 cups purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup unsalted butter cut into small pieces
  • 1/4 to 1/2 cup ice water

Instructions
 

  • Combine the flour, sugar, and salt in a large bowl.
  • Cut the butter into small pieces and add it to the flour mixture. Use a pastry blender or fingers to cut the butter into the flour until it resembles coarse crumbs.
  • Then, add ice water to the mixture, 1 tablespoon at a time, stirring with a fork until the dough comes together. Be careful not to add too much water; the dough should be moist but not wet.
  • Shape the dough into a disk and wrap it in plastic. Refrigerate for at least 30 minutes or up to 2 days.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line the pie crust with parchment paper or foil and fill with dried beans, rice, or pie weights.
  • Bake for 10 minutes. Remove the paper and weights and bake for 5 to 7 minutes, until the crust is golden brown.
  • Cool on a wire rack before filling.

Nutrition

Calories: 975kcalCarbohydrates: 78gProtein: 10gFat: 70gSaturated Fat: 44gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 3gCholesterol: 183mgSodium: 1176mgPotassium: 121mgFiber: 3gSugar: 6gVitamin A: 2127IUCalcium: 36mgIron: 4mg
Keyword The Pioneer Woman Pie Crust
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