This easy Pioneer Woman Pie Dough recipe is perfect for making flaky, buttery pie crusts every time. With simple ingredients like butter, shortening, and a touch of vinegar, you can quickly whip up a dough that’s ideal for sweet or savory pies. It’s a must-have recipe for any home baker!
Ingredients Needed
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 3/4 cup cold vegetable shortening, cut into pieces
- 3/4 cup (1 1/2 sticks) cold salted butter, cut into pieces
- 1 large egg
- 4 tbsp ice water, plus more as needed
- 1 tbsp distilled white vinegar
How To Make Pie Dough Recipe
- Mix Dry Ingredients: In a large bowl, combine the flour and salt. Add the shortening and butter, then use a pastry cutter or your fingers to work them into the flour until the mixture resembles coarse crumbs, about 3-4 minutes.
- Add Wet Ingredients: In a small bowl, beat the egg and pour it into the flour mixture. Add the ice water and vinegar, stirring gently until the dough holds together when pinched. If it’s too crumbly, add more water, one teaspoon at a time.
- Divide and Chill Dough: Divide the dough into two equal pieces. Shape each piece into a ball and slightly flatten each ball into a disk, about 1/2 inch thick. Place each disk in a zip-top plastic bag (don’t seal the bag) and freeze for about 30 minutes to firm up.
- Roll Out the Dough: Once chilled, remove the dough from the freezer. On a floured surface, roll each disk out using a rolling pin, starting from the center and rolling outward. If the dough sticks, use a spatula to gently loosen it, adding more flour as needed. Roll until it’s about 2 inches larger than your pie plate.
- Transfer to Pie Plate: To transfer, loosen the dough with a spatula and lift it into a 9-inch pie plate. Gently fit the dough into the plate without stretching it. Trim the excess dough, leaving a 1-inch overhang.
- Crimp or Flute the Edges: For a single-crust pie, crimp or flute the edges with your fingers or a fork. If making a double-crust pie, roll out the second dough disk and top your filled pie with it.
Recipe Tips
- Keep Ingredients Cold: Ensure the butter and shortening are cold when mixing with the flour. Cold fats create a flakier crust. You can even chill your mixing bowl and utensils for extra coldness.
- Don’t Overwork the Dough: Mix the dough until it just holds together. Overworking it will make the crust tough.
- Add Water Gradually: Only add enough ice water for the dough to come together. Too much water can make the dough sticky and hard to handle.
- Use a Metal Spatula to Lift Dough: When rolling out the dough, use a metal spatula to lift and move it around. This will help prevent it from sticking.
- Chill the Dough Before Rolling: After dividing the dough, chill it for at least 30 minutes. Chilled dough is easier to roll out and less likely to shrink during baking.
How To Store Leftovers
- Refrigerate: Wrap leftovers pie dough in plastic wrap or a zip-top bag and store it in the fridge for up to 3 days. Let it cool to room temperature before refrigerating if already started.
- Freeze: Wrap leftovers pie dough tightly in plastic wrap, then in a zip-top bag. Freeze for up to 3 months. Thaw it overnight in the fridge before using.
Nutrition Facts
- Calories: 200
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 100mg
- Potassium: 20mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 2g
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Pioneer Woman Pie Dough Recipe
Description
This easy Pioneer Woman Pie Dough recipe is perfect for making flaky, buttery pie crusts every time. With simple ingredients like butter, shortening, and a touch of vinegar, you can quickly whip up a dough that’s ideal for sweet or savory pies. It’s a must-have recipe for any home baker!
Ingredients
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour and salt. Add the shortening and butter, then use a pastry cutter or your fingers to work them into the flour until the mixture resembles coarse crumbs, about 3-4 minutes.
- Add Wet Ingredients: In a small bowl, beat the egg and pour it into the flour mixture. Add the ice water and vinegar, stirring gently until the dough holds together when pinched. If it’s too crumbly, add more water, one teaspoon at a time.
- Divide and Chill Dough: Divide the dough into two equal pieces. Shape each piece into a ball and slightly flatten each ball into a disk, about 1/2 inch thick. Place each disk in a zip-top plastic bag (don’t seal the bag) and freeze for about 30 minutes to firm up.
- Roll Out the Dough: Once chilled, remove the dough from the freezer. On a floured surface, roll each disk out using a rolling pin, starting from the center and rolling outward. If the dough sticks, use a spatula to gently loosen it, adding more flour as needed. Roll until it’s about 2 inches larger than your pie plate.
- Transfer to Pie Plate: To transfer, loosen the dough with a spatula and lift it into a 9-inch pie plate. Gently fit the dough into the plate without stretching it. Trim the excess dough, leaving a 1-inch overhang.
- Crimp or Flute the Edges: For a single-crust pie, crimp or flute the edges with your fingers or a fork. If making a double-crust pie, roll out the second dough disk and top your filled pie with it.
Notes
- Keep Ingredients Cold: Ensure the butter and shortening are cold when mixing with the flour. Cold fats create a flakier crust. You can even chill your mixing bowl and utensils for extra coldness.
- Don’t Overwork the Dough: Mix the dough until it just holds together. Overworking it will make the crust tough.
- Add Water Gradually: Only add enough ice water for the dough to come together. Too much water can make the dough sticky and hard to handle.
- Use a Metal Spatula to Lift Dough: When rolling out the dough, use a metal spatula to lift and move it around. This will help prevent it from sticking.
- Chill the Dough Before Rolling: After dividing the dough, chill it for at least 30 minutes. Chilled dough is easier to roll out and less likely to shrink during baking.
Pioneer Woman Pie Dough Recipe