Pie Crust

Pioneer Woman’s Recipe

3 cups all purpose flour
1 tsp kosher salt
3/4 cup Crisco
3/4 cup butter (cut into pieces)
1 large egg
4 T ice water
1 T white vinegar

Combine flour and salt. Cut in butter and Crisco until coarse crumbs. Beat egg and add. Add water and vinegar. Stir gently until just combined and dough holds together when pinched. Divide the dough into two, form into balls, and put in a gallon Zip-lock bag. Slightly flatten and put into freezer for 30 minutes.

Take out of freezer after 30 minutes and roll out on to well-floured surface. (I put the ball between two sheets of parchment paper and sprinkle a little flour.) Flip and settle into pie pan and crimp to make a neat edge. Prick around the bottom edge. Follow your recipe for pre-cooking or for filling and cooking.

If you leave it in the freezer for up to four hours, let it thaw for 15 minutes before rolling it out. If you leave it in freezer more than four hours, let it sit out 30 minutes before rolling it out. You can leave it in the freezer for up to four months.

I never used to make my pie crusts—just used a frozen one and have been pretty happy with the taste and convenience. But last Christmas, I made the Pioneer Woman’s Pecan Pie, and she recommended that you make your own crust. And she had a recipe. So, I did and boy, howdy! The difference is pretty amazing AND it wasn’t that difficult. This is her newest recipe which uses both Crisco and butter. (The first one of hers that I tried used only Crisco and was really flaky!) This one is just delicious. The recipe makes two, so put one in the freezer so you’ll have your own frozen pie crust!