Sandra This Paula Deen Pie Dough recipe is an easy and flaky recipe, which is made with vegetable shortening. It’s a classic, foolproof recipe, ready in about 10 minutes, plus chilling time.
Paula Deen Pie Dough Recipe Ingredients
- ½ cup vegetable shortening
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold water
How To Make Paula Deen Pie Dough
- Cut the Shortening: In a medium bowl, combine the flour and salt. Add the vegetable shortening. Use a pastry blender or a fork to cut the shortening into the flour until the mixture is very crumbly and resembles coarse meal.
- Add Water and Mix: Gradually add the cold water, mixing lightly with a fork after each addition, just until the dough is moist enough to hold together in a ball.
- Roll Out the Dough: Gently form the dough into a disc. On a lightly floured surface, roll the dough out into a circle that is about one inch larger than your pie plate.
- Finish the Crust: Carefully fold the dough in half, lift it into the pie plate, and unfold it. Press it into the pan. For a single-crust pie, trim the edge to about 1/2 inch beyond the rim, then fold the excess under and crimp the edges decoratively.
Recipe Tips
- How to get a super flaky crust? The secret to a flaky crust is using very cold ingredients. Use ice-cold water and shortening that has been chilled in the refrigerator. The small pieces of cold fat create steam pockets as they bake, which results in flaky layers.
- Why is my pie crust tough? A tough pie crust is almost always the result of overworking the dough. When you add the water, mix only until the dough just comes together. Over-mixing develops the gluten in the flour, making the crust tough instead of tender.
- Can I use butter instead of shortening? You can, but the texture will be different. Shortening creates a crust that is exceptionally tender and flaky. Butter provides a richer flavor but can result in a crust that is slightly less flaky and more prone to becoming tough if overworked.
- Do I have to chill the dough before rolling? Yes, it’s highly recommended. After you form the dough into a disc, wrap it in plastic and chill it in the refrigerator for at least 30 minutes. This allows the gluten to relax (preventing shrinking) and firms up the fat, making the dough easier to roll out and resulting in a flakier crust.
What To Use This Pie Dough For
This is a versatile, all-purpose pie crust that is perfect for a wide variety of both sweet and savory pies. Use it as a base for:
- Classic Apple Pie or Pumpkin Pie
- A summer Peach or Berry Pie
- A savory Chicken Pot Pie or Quiche
How To Store Pie Dough
- Refrigerate: Wrap the disc of dough tightly in plastic wrap. It can be stored in the refrigerator for up to 3 days before rolling out and baking.
- Freeze: For longer storage, wrap the dough disc in plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before using.
Pie Dough Nutrition Facts
- Serving: 1/8 of crust
- Calories: 201kcal
- Fat: 13g
- Carbs: 18g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A pastry blender is a kitchen tool with a handle and a series of curved metal tines. It’s used to “cut” solid fats like butter or shortening into flour, which is the key technique for creating a flaky pastry. If you don’t have one, two knives or a fork can also be used.
Shrinking is almost always caused by a dough that has been overworked or was not allowed to rest and chill properly before baking. Chilling the dough for at least 30 minutes allows the gluten strands to relax, which prevents the crust from shrinking away from the sides of the pan as it bakes.
Yes, and you absolutely should! It’s a perfect make-ahead component. The dough can be made and kept, well-wrapped, in the refrigerator for up to 3 days or in the freezer for up to 3 months, which makes pie-making on the day much quicker.
Try More Recipes:
Paula Deen Pie Dough Recipe
Description
A classic, super easy, and incredibly flaky old-fashioned pie crust made with vegetable shortening, perfect for any sweet or savory pie.
Ingredients
Instructions
- In a medium bowl, use a fork or pastry blender to cut the chilled shortening into the flour and salt until the mixture is very crumbly.
- Add the cold water, a little at a time, mixing lightly with a fork until the dough just holds together.
- Form the dough into a disc, wrap it in plastic, and chill for at least 30 minutes.
- On a floured surface, roll the chilled dough into a circle about an inch larger than your pie plate.
- Carefully transfer the dough to the pie plate, press it in, and crimp the edges as desired.
Notes
- The most important tip for a flaky crust is to use very cold shortening and ice-cold water.
- Do not overwork the dough, especially after adding the water, as this will result in a tough crust.
- Chilling the dough for at least 30 minutes before rolling is a crucial step that makes it easier to handle and prevents it from shrinking during baking.
- For a two-crust pie, simply double all the ingredients and divide the dough into two discs before chilling.
