The Perfect Pioneer Woman’s Pie Crust Recipe
April 09, 2012
Categories: Make it from scratch
"I never made a pie crust with eggs. I'm entering this for safe keeping till I try it. This makes 2 pie crusts, but if I'm going to the trouble to make pie crust, I'll make enough for 3 or 4 pies and freeze what I don't use."
Why do you put vinegar in pie crust?
Adding vinegar to a pie crust helps prevent gluten from forming, leading to a nice tough crust. This Ree Drummond pie crust recipe is no exception.
Why is my pie crust tough?
To help prevent your perfect pie crust from being tough wrap and chill your dough 1 hour before rolling it. Use a pastry cutter gradually work your dough and do not overwork. Coat your dough with flour if your dough is sticking.
How do I keep my bottom pie crust from getting soggy?
To help prevent your Ree Drummond pie crust from getting soggy bake the pie on a lower rack. This bakes the bottom of the pie better and makes the crust crisp. Use a cookie sheet and brush the bottom crust with slightly beaten egg with a fork (egg whites) before adding the filling from a large bowl.
Whisk together or sift flour and salt.
With pastry blender, cut in shortening and butter till mealy.
Stir in beaten egg, water and vinegar, just till blended.
Form into a ball and divide in 2. Wrap each in plastic wrap and chill for 1 hour before rolling out. Or place wrapped dough into freezer zip-lock bags and freeze for when you need them next.
Nutritional FactsServing Size: 1 (542.9 g), Calories 1549.5, Total Fat - 90.3 g, Saturated Fat - 35.1 g, Cholesterol - 495 mg, Sodium - 43780.7 mg, Total Carbohydrate - 144 g, Dietary Fiber - 5.1 g, Sugars - 1 g, Protein - 34.6 g, Calcium - 124.7 mg, Iron - 4.7 mg, Vitamin C - 0 mg, Thiamin - 0.3 mg.
Tips & Variations
No special items needed.