Imen Dridi Pioneer Woman Pie Crust recipe is made with Crisco, all-purpose flour, egg, cold water, white vinegar, and salt It takes 30 minutes to prepare this pie crust and serves 8.
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🧡 Why You’ll Love This Pie Crust Recipe:
- Flaky Texture: The combination of Crisco and all-purpose flour creates a pie crust that’s incredibly flaky, adding a delightful crunch to every bite.
- Easy Preparation: With just six simple ingredients and straightforward instructions, even novice bakers can master this recipe with ease.
- Versatility: Whether you’re making a sweet fruit pie or a savory quiche, this versatile pie crust pairs perfectly with any filling, making it a go-to for any occasion.
- Consistent Results: The precise measurements and reliable ingredients ensure consistent results every time, guaranteeing a perfect pie crust with every bake.
- Family Favorite: Loved by generations, this Pioneer Woman Pie Crust recipe has stood the test of time, becoming a cherished family favorite for gatherings and celebrations.
- Homemade Taste: Nothing beats the taste of a homemade pie crust, and this recipe delivers that comforting, nostalgic flavor that store-bought crusts simply can’t replicate.
❓ What Is Pioneer Woman Pie Crust Recipe?
Pioneer Woman Pie Crust is a classic recipe made from Crisco, flour, egg, water, vinegar, and salt. It boasts a flaky texture and a delicious, buttery taste. Its name honors the tradition of pioneer cooking.
🥚 Pioneer Woman Pie Crust Ingredients
- 1 1/2 c. Crisco (vegetable shortening)
- 3 c. all-purpose flour
- 1 egg
- 5 tbsp. cold water
- 1 tbsp. white vinegar
- 1 tsp. salt
🥧 How To Make Pioneer Woman Pie Crust
- Using a pastry cutter, slowly mix the Crisco into the flour in a big bowl for three or four minutes, until it looks like coarse meal.
- Beat the egg with a fork in a small bowl, then add it to the flour and butter mix. Together with 1 teaspoon of salt and 5 tablespoons of cold water, mix them well. Carefully mix the ingredients together until they are all mixed in.
- Cut the dough into thirds. Note: If you cut it in thirds, you’ll get three thin crusts. Cut it in half if you want a top with more substance. Make three balls of dough that are all about the same size.
- Put one ball in a big zip-top bag. With a rolling pin, make each ball of dough about 1/2-inch thick and a little flatter. This will make rolling later easy.
- Make sure the bags are closed, then freeze them until you need them. Even if you’re going to use it right away, it’s still best to put it in the freezer for 15 to 20 minutes to chill.
- Take the dough out of the freezer 15 minutes before you want to use it to make a top. Spread the dough out on a floured surface and roll it out from the middle to the edges. (If the dough is too wet, sprinkle some flour on top of it.)
- If the dough is stuck to the counter, carefully scrape it off with a metal spatula. Then, flip it over and keep rolling it until it’s about ½ inch bigger around than your pie pan.
- Take care as you move the dough from the counter to the pie pan with a spoon. Just press the dough against the pan’s corner. To make a clean edge, pinch and tuck the dough all the way around the pie pan.
💭 Recipe Tips:
- Use chilled ingredients to maintain flakiness.
- Don’t overwork the dough; handle it gently for a tender crust.
- Ensure proper crust thickness for balanced texture.
- Keep Crisco cold for optimal pie crust consistency.
- Blind bake crusts for wet fillings to avoid sogginess.
🧆 What To Serve With Pie Crust?
Serve pie crust with a variety of fillings Fruit Salad, Mermaid Ice Cream, or savory options like Porcupine Meatballs or Beef Broccoli top with Strawberry Rhubarb Freezer Jam , Muscadine Jelly, or a sprinkle of powdered sugar for sweet pies, or a gravy for savory ones.
🎚 How To Store Leftovers Pie Crust?
- Refrigerator: To store leftovers pie crust wrap it tightly in plastic wrap and refrigerate for up to 3 days.
- Freezer: For freezing wrap leftovers pie crust in plastic wrap then aluminum foil and freeze for up to 3 months.
🥵 How To Reheat Leftovers Pie Crust?
- In The Oven: Place leftovers pie crust on a baking sheet cover it with foil and heat it at 350°F (175°C) for 5-10 minutes until warm.
- In The Microwave: Heat leftovers pie crust slices for 20-30 seconds on high until heated through.
FAQ’S
How Do You Prevent A Pie Crust From Shrinking?
To prevent pie crust from shrinking, avoid stretching the dough when rolling it out, chill the dough before baking, and use pie weights or dry beans during blind baking.
How Do You Prevent A Pie Crust From Becoming Too Brown?
Prevent pie crust from becoming too brown by covering the edges with aluminum foil or a pie shield during baking, and reducing the oven temperature or baking time if necessary.
How Do You Prevent A Pie Crust From Becoming Too Hard?
To prevent a pie crust from becoming too hard, avoid overworking the dough, use cold ingredients, and add a little vinegar or lemon juice to the dough to inhibit gluten formation.
Can I Use Butter Instead Of Crisco In Pie Crust?
Yes, you can use butter instead of Crisco in pie crust. However, keep in mind that butter has a different moisture content and may produce a slightly different texture and flavor in the crust. Adjustments in the recipe may be needed for optimal results.
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Pioneer Woman Pie Crust Nutrition Fact
Amount Per Serving
- Calories 417
- Fat 315 g
- Saturated fat 79 g
- Trans fat 41 g
- Cholesterol 16 mg
- Sodium 1894 mg
- Carbohydrates 276 g
- Fiber 10 g
- Sugar 1 g
- Protein 44 g
- Vitamin D 1 mcg
- Calcium 88 mg
- Iron 18 mg
- Potassium 461 mg
Pioneer Woman Pie Crust
Description
Pioneer Woman Pie Crust recipe is made with Crisco, all-purpose flour, egg, cold water, white vinegar, and salt It takes 30 minutes to prepare this pie crust and serves 8.
Ingredients
Instructions
- Using a pastry cutter, slowly mix the Crisco into the flour in a big bowl for three or four minutes, until it looks like coarse meal.
- Beat the egg with a fork in a small bowl, then add it to the flour and butter mix. Together with 1 teaspoon of salt and 5 tablespoons of cold water, mix them well. Carefully mix the ingredients together until they are all mixed in.
- Cut the dough into thirds. Note: If you cut it in thirds, you’ll get three thin crusts. Cut it in half if you want a top with more substance. Make three balls of dough that are all about the same size.
- Put one ball in a big zip-top bag. With a rolling pin, make each ball of dough about 1/2-inch thick and a little flatter. This will make rolling later easy.
- Make sure the bags are closed, then freeze them until you need them. Even if you’re going to use it right away, it’s still best to put it in the freezer for 15 to 20 minutes to chill.
- Take the dough out of the freezer 15 minutes before you want to use it to make a top. Spread the dough out on a floured surface and roll it out from the middle to the edges. (If the dough is too wet, sprinkle some flour on top of it.)
- If the dough is stuck to the counter, carefully scrape it off with a metal spatula. Then, flip it over and keep rolling it until it’s about ½ inch bigger around than your pie pan.
- Take care as you move the dough from the counter to the pie pan with a spoon. Just press the dough against the pan’s corner. To make a clean edge, pinch and tuck the dough all the way around the pie pan.
Notes
- Use chilled ingredients to maintain flakiness.
Don’t overwork the dough; handle it gently for a tender crust.
Ensure proper crust thickness for balanced texture.
Keep Crisco cold for optimal pie crust consistency.
Blind bake crusts for wet fillings to avoid sogginess.
