thepioneerwoman3.8
Perfect Pie Crust
This flaky, buttery pie crust recipe is Ree Drummond’s go-to for every kind of pie. It’s made with butter and shortening and bakes up golden every time.
👥 2 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
📝 Preparation Steps
1
In a large bowl, mix together the flour and salt. Add the shortening and butter. With a pastry cutter or your fingers, work the shortening and butter into the flour until the mixture resembles coarse crumbs, 3 to ⏱️ 4 minutes.
2
In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the ice water and vinegar. Stir gently until just combined and the dough holds together when pinched. If the dough does not hold together when pinched, add more water, 1 teaspoon at a time.
large egg1
3
Divide the dough into 2 equal pieces. Form them into balls, then place each ball in a 1-gallon zip-top plastic bag (do not seal). Using a rolling pin, slightly flatten each ball of dough into a disk (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until firm, about ⏱️ 30 minutes.
4
When you are ready to use the dough to make a crust, remove from the freezer. On a generously floured surface, roll out the dough with a rolling pin, starting at the center and working your way out. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If the dough sticks to the countertop, use a metal spatula or bench scraper to gently loosen and flip it, adding more flour to the surface and dough as needed. Continue rolling until the dough is approximately 2 inches larger than your pie plate.
5
To transfer the dough, loosen it again with a spatula and lift the pie crust into a 9-inch pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it). Lift the edges of the dough gently and allow the dough to settle naturally into the plate, fitting snugly along the bottom and sides without pressing or stretching (to avoid shrinking during baking). Trim any excess dough, leaving an overhang of about 1 inch. Go around the pie plate, pinching and tucking the dough under itself to create a clean edge.
6
If you are making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies. If you are making a double-crust pie, roll out the remaining dough and use it to top your filling.
Nutrition Facts
calories
2010 Calories
fat Content
150 g
fiber Content
5 g
sugar Content
1 g
sodium Content
957 mg
protein Content
23 g
trans Fat Content
13 g
cholesterol Content
276 mg
carbohydrate Content
138 g
saturated Fat Content
64 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...