All-Shortening Pie Crust: The Perfect Flaky Foundation
A foolproof formula delivers perfectly golden layers every time.
Creating the perfect pie crust is often considered one of the most challenging aspects of baking, but mastering an all-shortening pie crust can be your gateway to consistently excellent results. This traditional approach to pie making has been beloved by bakers for generations, and for good reason. The all-shortening method produces incredibly tender, flaky crusts that hold their shape beautifully and provide the perfect foundation for both sweet and savory pies.
Why Choose All-Shortening Over Other Fats?
While butter has gained popularity in recent years for its rich flavor, vegetable shortening offers unique advantages that make it an excellent choice for pie crusts. Shortening has a higher melting point than butter, which means it stays solid longer during the mixing and rolling process. This characteristic allows for better control over the dough’s texture and makes it more forgiving for novice bakers.
The neutral flavor of shortening also makes it incredibly versatile. Unlike butter, which can sometimes compete with delicate fruit flavors or overwhelm savory fillings, shortening provides a clean, neutral base that allows your pie’s filling to shine. Additionally, shortening creates exceptionally tender crusts because it coats flour proteins more effectively than butter, resulting in less gluten development.
Essential Ingredients for Success
The beauty of an all-shortening pie crust lies in its simplicity. You’ll need just six basic ingredients that you likely already have in your pantry:
Vegetable Shortening (1½ cups): Choose a high-quality vegetable shortening like Crisco. The shortening should be solid but not rock-hard. If it’s been stored in a warm place, chill it briefly before use.
All-Purpose Flour (3 cups): Standard all-purpose flour works perfectly for this recipe. Avoid cake flour, which is too delicate, or bread flour, which has too much protein and will create a tough crust.
Salt (1 teaspoon): Salt enhances flavor and strengthens the dough structure. Use fine table salt or kosher salt for even distribution.
Cold Water (5 tablespoons): The water must be ice-cold to help keep the shortening from melting prematurely. Measure it precisely, as too much water can make the dough tough.
White Vinegar (1 tablespoon): This secret ingredient adds tenderness and helps prevent the crust from becoming tough by interfering with gluten development.
Whole Egg (1 large): The egg acts as a binder and adds richness to the dough, contributing to both flavor and structure.
Step-by-Step Technique for Perfect Results
Preparing the Fat and Flour Mixture
Begin by placing the flour in a large mixing bowl. Add the vegetable shortening and use a pastry cutter to work it into the flour. This process is crucial and should take about 3-4 minutes of steady cutting and mixing. The goal is to create a mixture that resembles coarse meal, with some pieces of shortening still visible. These visible pieces are what will create the flaky layers in your finished crust.
If you don’t have a pastry cutter, you can use two knives in a scissor-like motion or even your fingers. However, if using your hands, work quickly to prevent the shortening from warming up too much.
Incorporating the Wet Ingredients
In a separate small bowl, beat the egg with a fork until well mixed. Pour this beaten egg into the flour and shortening mixture. Add the cold water, white vinegar, and salt all at once. Stir gently with a fork just until the ingredients are incorporated. Overmixing at this stage can develop the gluten too much, resulting in a tough crust.
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The dough should hold together when pressed but shouldn’t be sticky. If it seems too dry, add water one teaspoon at a time. If it’s too wet, sprinkle in a small amount of flour.
Dividing and Storing the Dough
This recipe makes enough dough for three single pie crusts or one double-crust pie plus one extra. Divide the dough into three equal portions and form each into a ball. Place each ball in a large zip-top plastic bag without sealing it yet.
Using a rolling pin, gently flatten each ball through the plastic bag to about ½ inch thickness. This pre-flattening makes the dough much easier to roll out later. Seal the bags and place them in the freezer. The dough can be stored in the freezer for up to three months, making this recipe perfect for meal prep and holiday baking.
Rolling and Shaping Techniques
Preparing the Dough for Rolling
When ready to use, remove the dough from the freezer and let it thaw for about 15 minutes. The dough should be pliable but still cold. If using immediately after making, chill the dough in the freezer for 15-20 minutes before rolling.
Prepare your work surface by dusting it generously with flour. Also, dust your rolling pin with flour to prevent sticking. Always start rolling from the center of the dough and work outward, rotating the dough a quarter turn every few rolls to maintain a circular shape.
Achieving the Perfect Thickness
Roll the dough to approximately ⅛ inch thickness, which should result in a circle about ½ inch larger in diameter than your pie pan. If the dough sticks to the counter, use a metal spatula to carefully loosen it, dust with more flour, and continue rolling.
Don’t worry if the dough tears slightly – you can patch it together once it’s in the pie pan. The key is to work gently and patiently, allowing the dough to gradually reach the desired size.
Transferring and Fitting the Crust
Transferring rolled dough to the pie pan can be intimidating, but there’s a simple technique that works every time. Fold the rolled dough in half, then in half again to create a quarter-circle. Position the point of this quarter-circle at the center of your pie pan and carefully unfold the dough.
Alternatively, you can loosely roll the dough around your rolling pin and then unroll it over the pie pan. Never stretch the dough to fit the pan, as this will cause it to shrink during baking. Instead, gently lift the edges and allow the dough to settle naturally into the pan’s contours.
Once the dough is in place, press it gently against the bottom and sides of the pan, working out any air bubbles. Trim the excess dough, leaving about 1 inch of overhang. Fold this overhang under itself and crimp the edges decoratively using your fingers or a fork.
Troubleshooting Common Issues
Dealing with Tough Crust
If your pie crust turns out tough, the most likely culprits are overmixing the dough or using water that wasn’t cold enough. Remember that gluten development is the enemy of tender pie crust. Mix ingredients just until combined, and always use ice-cold water.
Another cause of tough crust is rolling the dough too much or pressing too hard while rolling. Use light, gentle strokes and let the dough do most of the work.
Preventing Shrinkage
Crust shrinkage during baking is often caused by overworking the dough or stretching it to fit the pan. Always allow the dough to rest in the refrigerator for at least 30 minutes before baking, which helps the gluten relax. If pre-baking (blind baking), use pie weights or dried beans to prevent the crust from puffing up and shrinking.
Achieving Even Browning
For evenly browned crusts, position your pie on the lower third of the oven. If the edges brown too quickly while the bottom remains pale, cover the edges with strips of aluminum foil or a pie shield.
Storage and Make-Ahead Tips
One of the greatest advantages of this all-shortening pie crust recipe is its excellent storage capabilities. Unbaked dough can be refrigerated for up to 2 days or frozen for up to 3 months. For longer storage, wrap the flattened dough discs tightly in plastic wrap and place them in freezer bags.
Pre-rolled crusts can also be frozen directly in pie pans. Simply roll out the dough, fit it into the pan, crimp the edges, and wrap the entire pan with plastic wrap and foil. These can be used directly from the freezer – no thawing necessary.
Versatile Applications
This all-shortening pie crust recipe works beautifully for virtually any pie application. Its neutral flavor makes it perfect for both sweet and savory pies. Use it for classic apple pies, rich chocolate cream pies, fresh berry tarts, or savory quiches and pot pies.
The recipe’s reliability also makes it ideal for special occasion baking when you can’t afford any failures. Whether you’re preparing Thanksgiving pumpkin pie or a delicate custard tart for a dinner party, this crust will deliver consistent, professional-quality results.
Frequently Asked Questions (FAQs)
Q: Can I substitute the vegetable shortening with other fats?
A: While this recipe is specifically designed for vegetable shortening, you could substitute lard for similar results. However, using butter would require adjusting the technique and proportions significantly, as butter behaves differently due to its lower melting point and water content.
Q: Why does my pie crust crack when I roll it out?
A: Cracking usually indicates the dough is too cold or too dry. Let it sit at room temperature for a few minutes to warm up slightly, or add a teaspoon of cold water if it seems dry. Roll gently and don’t force it.
Q: How do I know when my pie crust is done baking?
A: A properly baked pie crust should be golden brown and sound hollow when tapped lightly. For filled pies, the bottom crust should appear cooked and not soggy when you lift a slice.
Q: Can I make this recipe gluten-free?
A: You can substitute the all-purpose flour with a 1:1 gluten-free flour blend, though the texture may be slightly different. Add an extra tablespoon of cold water if needed, as gluten-free flours often require more liquid.
Q: What’s the difference between this and butter-based pie crusts?
A: All-shortening crusts are generally more tender and easier to handle, while butter crusts offer richer flavor but can be more challenging to work with.
References
- http://whatsonmymenu.blogspot.com/2010/10/pioneer-womans-perfect-pie-crust.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a62334576/perfect-pie-crust-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a36869739/all-butter-pie-crust-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11734/all-shortening-pie-crust-recipe/
- https://www.recipezazz.com/recipe/pioneer-womans-pie-crust-5144
- https://www.dineanddish.net/the-pioneer-woman-cooks-cookbook-giveaway-x-3/
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