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Pioneer Woman Never Fail Pie Crust

Pioneer Woman Never Fail Pie Crust - recipe card
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This all-butter pie crust is tender, flaky, and remarkably forgiving, thanks to a touch of apple cider vinegar that keeps gluten in check. It rolls out easily, bakes up golden and crisp, and works beautifully for both sweet and savory pies.

Ingredients

Scale
  • 3 cups all-purpose flour, spooned and leveled, plus more for rolling
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, very cold, cut into 1/2-inch cubes (2 sticks)
  • 1/2 cup ice water, plus more if needed
  • 1 tablespoon apple cider vinegar

Instructions

  1. In a large mixing bowl, whisk together the flour, salt, and sugar. The sugar is not for sweetness but for tenderizing gluten and helping browning — it’s a baker’s trick. Make sure the mixture is evenly combined before adding the butter.
  2. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. These pieces create steam pockets as the crust bakes, producing flaky layers. Work quickly to keep the butter cold.
  3. In a small measuring cup, stir the apple cider vinegar into the ice water. The vinegar inhibits gluten development, making the crust more tender. Keep this liquid very cold.
  4. Pour the liquid over the flour-butter mixture. Using a spatula or your hand, stir and fold until the dough starts to come together in large clumps. It will look shaggy and slightly dry in spots — that’s okay. If the dough is too dry to hold together when squeezed, add ice water one tablespoon at a time until it just starts to clump.
  5. Turn the dough out onto a lightly floured work surface and gather it into a mound. Divide it into two equal portions. Flatten each portion into a disk about 1-inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling hydrates the flour and relaxes the gluten, making the dough easier to roll and preventing shrinkage.
  6. When ready to roll, preheat your oven to 375°F / 190°C. Lightly flour your work surface and rolling pin. Unwrap one chilled disk and place it on the floured surface. Starting from the center, roll the dough outward in all directions, turning it a quarter turn after every few strokes to keep it even. Roll to about 1/8-inch thickness, about 12 inches in diameter for a 9-inch pie pan.
  7. Carefully fold the rolled dough into quarters and transfer it to a 9-inch pie plate. Unfold it and gently press it into the bottom and sides of the plate, being careful not to stretch the dough (stretching makes it shrink during baking). Trim the excess dough, leaving a 1-inch overhang, then fold the overhang under itself to create a thick rim. Flute or crimp the edges as desired.
  8. If the pie calls for a single crust (like a quiche or a pre-baked shell), prick the bottom of the dough with a fork to prevent air bubbles from lifting it. For a partially baked crust, line it with parchment paper and fill with pie weights or dried beans. Bake at 375°F / 190°C for 15 minutes, then carefully remove the weights and parchment and bake for another 10 minutes until the crust is set and lightly golden. For a fully baked crust, after removing the weights, bake for an additional 15 minutes or until deep golden brown.
  9. If you’re making a double-crust pie (like apple), roll out the second disk the same way. Fill your pie and place the top crust over the filling. Fold the top crust under the bottom edge and crimp to seal, then cut several slits on top for steam to escape. Bake according to your filling recipe, typically 375°F / 190°C for 45–55 minutes, until the crust is golden and the filling is bubbling.
  10. Let the baked pie cool on a wire rack for at least 20 minutes before slicing so the filling can set. For a savory pie that will be served hot, the crust still benefits from a brief rest — the steam inside settles, so the slices hold together better.

Notes

Storage: Tightly wrap unbaked dough disks in plastic and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling. Baked pie shells: store at room temperature, loosely covered, for up to 1 day, or wrap and freeze for up to 1 month. To reheat a baked shell, place in a 325°F / 163°C oven for 5 minutes to crisp.

Nutrition

Keywords: pie crust, never fail pie crust, all-butter pie crust, flaky pie crust, easy pie dough, homemade pie crust, from scratch, baking, dessert, pastry

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