Joanna Gaines Pie Crust Recipe

This foolproof Pie Crust is a baker’s essential as well as being incredibly flaky! Cutting the shortening into the flour creates tiny pockets of fat, which along with the ice-cold water adds a tender, melt-in-the-mouth texture to this crust that is so perfect for fruit or custard pies.

Joanna Gaines Pie Crust Recipe Ingredients

• The Dry Mix:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
• The Fat:
  • 1/2 cup vegetable shortening (cold is best)
• The Liquid:
  • 1/2 cup ice-cold water (you may not use it all)

How To Make Joanna Gaines Pie Crust Recipe

1. Cut the fat: In a medium bowl, combine the all-purpose flour and salt. Add the vegetable shortening. Use a fork or a pastry blender to cut the shortening into the flour until the mixture is very crumbly and resembles coarse meal with some pea-sized bits of fat remaining.
2. Bind the dough: Sprinkle in the ice-cold water, one tablespoon at a time. Stir lightly with a fork after each addition. Stop adding water as soon as the dough begins to hold together in a shaggy ball. You likely won’t need the full 1/2 cup.
3. Form a disc: Gather the dough with your hands and press it gently into a ball. Flatten it into a thick disc. (If you have time, wrap in plastic wrap and chill for 30 minutes, though this recipe can be rolled immediately).
4. Roll it out: Dust a pastry cloth or clean counter generously with flour. Roll the dough gently from the center outwards, turning it occasionally to prevent sticking, until it is a circle about 1 inch larger than your pie plate.
5. Transfer: Carefully fold the dough in half (or roll it loosely around your rolling pin). Lift it into the pie plate and unfold it.
6. Shape: Press the dough gently into the bottom and sides of the pan without stretching it. Trim the edges to about 1/2 inch beyond the rim. Fold the excess dough under itself to create a thick edge, then flute or crimp with your fingers or a fork.
7. Use: Fill and bake according to your specific pie recipe!

Recipe Tips!

• Shortening vs. Butter: This recipe uses shortening, which has a higher melting point than butter. This makes the dough much easier to work with (it doesn’t melt in your hands) and creates an ultra-flaky, tender crust rather than a crispy one.
• Ice Cold: The water must be ice cold! Warm water melts the fat before it hits the oven, ruining the flaky layers. Keep a few ice cubes in your water cup while you measure.
• Don’t Overwork: Handle the dough as little as possible. If you knead it like bread, the gluten develops and the crust will be tough and chewy. Stop mixing the second it holds together.
• The Fold: When transferring the dough to the pan, don’t pull or stretch it to fit. Stretched dough shrinks back in the oven! Ease it into the corners gently.

What To Serve With Joanna Gaines Pie Crust Recipe?

This Joanna Gaines Pie Crust Recipe is the foundation for greatness! Fill it with a classic Apple Pie filling for a comforting dessert. For a savory twist, use it as the base for a Chicken Pot Pie or a Quiche! If you have leftover dough scraps, sprinkle them with cinnamon sugar and bake them for “pie fries”—a treat the kids will love.

How To Store Joanna Gaines Pie Crust Recipe

• Refrigerate: Wrap the dough disc tightly in plastic wrap. It can be refrigerated for up to 2 days before rolling out.
• Freeze: This dough freezes perfectly! Place the wrapped disc in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.
• Baked: A blind-baked (empty) crust can be stored at room temperature for 1 day before filling.

Joanna Gaines Pie Crust Recipe Nutrition Facts

• Calories: 150 kcal
• Fat: 10g
• Carbohydrates: 12g
• Protein: 2g

Nutrition information is estimated per slice (1/8 crust).

FAQs

Try More Recipes:

• Joanna Gaines Key Lime Pie Recipe
• Joanna Gaines Chocolate Peanut Butter Pie Recipe
• Joanna Gaines Brownie Pie Recipe