Joanna Gaines Pie Crust Recipe
Making the perfect pie crust is easier than you think. Joanna Gaines Pie Crust Recipe is a game-changer. This simple recipe creates flaky, buttery crusts every time.
Equipment
- Large Mixing Bowl
- Pastry cutter or fork
- Rolling Pin
- Plastic wrap
- Measuring cups and spoons
- Pie dish (9-inch)
- Parchment paper
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup cold butter cut into cubes
- ¼ to ½ cup ice-cold water
Instructions
- Combine flour, salt, and sugar in a bowl. Whisk them together until well mixed. This creates an even flavor throughout.
- Drop cold butter cubes into the flour mixture. Use a pastry cutter to blend them.
- Work until mixture looks like coarse crumbs. Small butter pieces create those flaky layers.
- Pour in ¼ cup of ice water. Mix gently with a fork.
- Add more water if dough feels too dry. The dough should just come together.
- Gather dough into a ball with your hands. Don't overwork it or it gets tough.
- Divide into two equal portions.
- Wrap each portion in plastic wrap tightly. Refrigerate for at least 30 minutes.
- Cold dough rolls out much easier.
- Flour your work surface generously before starting. Roll dough from center outward evenly.
- Aim for ⅛-inch thickness for best results. Transfer carefully to your pie dish.
Notes
- Keep all ingredients very cold throughout.
- Warm butter makes the crust tough.
- Don't overmix the dough at all.
- Handle it as little as possible.
- Chill the dough before rolling it out.
- This prevents shrinking during baking.
- Use a light hand when rolling.
- Press gently and work quickly.
- Blind bake for custard pies using weights.
- This prevents a soggy bottom crust.