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Joanna Gaines Pie Crust Recipe

Joanna Gaines Pie Crust Recipe

Emily Carter
Do you want to make a perfect pie at home? This Joanna Gaines Pie Crust Recipe is the answer. It is flaky, buttery, and very easy to follow.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 2
Calories 140 kcal

Ingredients
  

  • 2 ½ cups All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Salt
  • ½ cup Cold unsalted butter cubed
  • ½ cup Vegetable shortening cold
  • 6 to 8 tablespoons Ice-cold water

Instructions
 

Mix Dry Ingredients

  • Whisk the flour, sugar, and salt in a large bowl. Ensure there are no large lumps in the flour. This creates a smooth base for your dough. Mixing well helps distribute the flavor evenly.

Add Butter and Shortening

  • Add the cold butter cubes and shortening to the flour. Use a pastry cutter to blend them together. Stop when the mixture looks like coarse crumbs. You should still see tiny bits of fat.

Add Ice Water

  • Drizzle six tablespoons of ice water over the mixture. Use a fork to gently toss the dough. If it feels too dry, add more water slowly. The dough should just hold together when squeezed.

Form the Dough Balls

  • Turn the dough onto a lightly floured surface. Divide the dough into two equal halves. Shape each half into a smooth, flat disk. Do not overwork the dough or it will become tough.

Chill the Dough

  • Wrap each disk tightly in plastic wrap. Place them in the refrigerator for at least one hour. Chilling allows the gluten to relax. It also keeps the fat cold for a flakier crust.

Roll the Crust

  • Take one disk out of the fridge. Roll it out on a floured surface with a rolling pin. Aim for a circle about 12 inches wide. Keep the thickness even for the best bake.

Place in Pie Plate

  • Gently fold the dough in half to lift it. Place it into your 9-inch pie plate. Unfold it and press it against the bottom and sides. Trim any extra dough hanging over the edge.

Crimp the Edges

  • Fold the overhang under itself to create a thick border. Use your fingers to pinch or flute the edges. This makes the pie look professional and beautiful. Your crust is now ready for filling!

Notes

  • Keep everything cold: Use frozen butter and ice-cold water. Cold fat creates steam in the oven, which makes layers.
  • Don't overmix: Stop mixing as soon as the dough forms. Overmixing leads to a hard, chewy crust.
  • Use a food processor: If you lack a pastry cutter, use a processor. Pulse briefly so you don't melt the butter.
  • Add herbs: For savory pies, add dried thyme or rosemary to the flour.
  • Sweeten it up: Add an extra tablespoon of sugar for dessert pies.
  • Vinegar trick: Add a teaspoon of apple cider vinegar to the water. It helps keep the crust tender.
  • Egg wash: Brush the edges with beaten egg before baking. This gives a shiny, golden finish.
Keyword Joanna Gaines Pie Crust Recipe