Joanna Gaines Pie Crust Recipe
Crave flaky, buttery perfection for your pies? This Joanna Gaines Pie Crust Recipe delivers golden, tender results every time. Easy for beginners. Use it for apple, pumpkin or pecan pies.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter cubed
- 6-8 tablespoons ice water
- 1 tablespoon apple cider vinegar
Instructions
Mix Dry Ingredients
- In a large bowl, whisk flour, salt and sugar. Work fast to keep it cold. Use a fork or whisk. This base holds the butter flakes. No lumps allowed.
Cut in Cold Butter
- Add cubed cold butter to flour mix. Use pastry blender or fork. Cut until pea-sized crumbs form. Some bigger chunks stay for flakiness. Don't overmix. Butter must stay cold.
Add Wet Ingredients
- Sprinkle ice water and vinegar over mixture. One tablespoon at a time. Stir gently with fork until dough starts to clump. Too wet? Add flour. It should hold when squeezed.
Form the Dough
- Turn dough onto floured surface. Gently press into two equal balls. Don't knead hard. Wrap each in plastic wrap. Flatten into discs. Chill 1 hour minimum. This rests the gluten.
Roll Out First Crust
- Flour surface lightly. Roll one disc from center out. Make 12-inch circle. Fold gently in half. Lift to pie plate. Unfold and press into edges. Trim excess dough.
Add Filling and Top Crust
- Fill bottom crust with pie filling. Roll second disc for top. Place over filling. Trim and crimp edges together. Cut vents for steam. Brush with egg wash if desired.
- Now you know how to make Joanna Gaines Pie Crust perfectly. Ready for any filling!
Notes
- Keep everything ice-cold for max flakiness.
- Vinegar tenderizes dough without sour taste.
- For lattice top, cut strips and weave.
- Add cheddar cheese for savory pies.
- Gluten-free? Swap 1:1 GF flour blend.
- Blind bake: Line with foil and beans, 20 mins at 375°F.
- Freeze dough discs up to 3 months.