The Joanna Gaines Pie Crust Recipe is buttery, flaky and perfect for sweet or savory pies. Making a homemade pie crust can seem tricky, but this recipe is simple and foolproof.
You only need a few basic ingredients and the result is a golden, tender crust that holds up beautifully. Many bakers love the Joanna Gaines Pie Crust Recipe because it is reliable and easy to follow.
In this guide, you will learn How to make Joanna Gaines Pie Crust Recipe step by step. The Ingredients for Joanna Gaines Pie Crust are easy to find and inexpensive.
My Experience With This Recipe
The first time I tried Joanna Gaines’ pie crust, I was nervous about rolling the dough evenly. I followed the instructions carefully and chilled the dough before rolling.
When I baked it, the crust came out perfectly golden and flaky. It held its shape for both apple pie and savory quiche. The smell of fresh butter while baking was irresistible.
My family loved the texture and taste. They could not believe it was homemade. Now, this pie crust is my go-to for any pie. It is simple, consistent, and always delicious.
Recipe Card Info
- Recipe Name: Joanna Gaines Pie Crust Recipe
- Servings: 8 slices (for one 9-inch pie)
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes (for blind baking)
- Total Time: 35–40 minutes
- Course: Dessert / Baking
- Cuisine: American
- Calories: 210 kcal per serving
Equipment List
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Measuring cups
- Measuring spoons
- Pie dish
- Plastic wrap
- Baking sheet
Ingredients You Need for Joanna Gaines Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for sweet pies)
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ¼ to ½ cup ice water
Instructions
1. Mix Dry Ingredients
In a large mixing bowl, combine flour, salt and sugar. Stir well so the ingredients are evenly distributed before adding butter.
2. Cut in the Butter
Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter until it resembles coarse crumbs with small pea-sized pieces.
3. Add Ice Water Gradually
Add ice water, one tablespoon at a time, mixing gently. Stop when dough starts to come together but is not sticky. Avoid overworking for flakiness.
4. Form Dough into Discs
Divide the dough in half and shape each into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to chill.
5. Roll Out the Dough
Lightly flour your surface and rolling pin. Roll each dough disc into a circle about 12 inches in diameter, slightly larger than your pie dish.
6. Transfer to Pie Dish
Carefully lift the dough and place it into a 9-inch pie dish. Press gently to fit the bottom and sides. Trim edges and leave extra for crimping.
7. Crimp the Edges
Fold the edges under and crimp with your fingers or a fork. This creates a decorative and sturdy crust that holds fillings well.
8. Blind Bake if Needed
For pies that need a pre-baked crust, line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15–20 minutes until lightly golden.
9. Fill and Bake
Add your pie filling and bake according to your recipe instructions. The crust will remain flaky and golden while holding the filling securely.
Recipe Tips
- Keep butter cold for a flaky crust.
- Do not overmix the dough.
- Chill dough before rolling to prevent shrinking.
- Use ice water for better texture.
- Roll evenly to avoid thin spots.
- Blind bake for custard or cream pies to prevent soggy bottoms.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Protein | 3 g |
| Carbohydrates | 24 g |
| Fat | 12 g |
| Sodium | 120 mg |
Serving Suggestions
Joanna Gaines pie crust is perfect for apple pies, pumpkin pies, pecan pies or savory quiches. Serve slices warm or room temperature with whipped cream or ice cream.
Best Sides To Serve With
- Vanilla ice cream
- Fresh whipped cream
- Fruit compote
- Hot coffee or tea
- Caramel drizzle for sweet pies
- Light salad for savory pies
Storage and Reheating Tips
Store leftover dough in the refrigerator for up to 3 days or freeze for up to 2 months. Wrap tightly in plastic wrap and aluminum foil.
Reheat baked pies at 350°F (175°C) for 5–10 minutes to refresh flakiness. Avoid microwaving, as it may make the crust soft.
Joanna Gaines Pie Crust Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar optional, for sweet pies
- 1 cup 2 sticks unsalted butter, cold and cubed
- ¼ to ½ cup ice water
Instructions
Mix Dry Ingredients
- In a large mixing bowl, combine flour, salt and sugar. Stir well so the ingredients are evenly distributed before adding butter.
Cut in the Butter
- Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter until it resembles coarse crumbs with small pea-sized pieces.
Add Ice Water Gradually
- Add ice water, one tablespoon at a time, mixing gently. Stop when dough starts to come together but is not sticky. Avoid overworking for flakiness.
Form Dough into Discs
- Divide the dough in half and shape each into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to chill.
Roll Out the Dough
- Lightly flour your surface and rolling pin. Roll each dough disc into a circle about 12 inches in diameter, slightly larger than your pie dish.
Transfer to Pie Dish
- Carefully lift the dough and place it into a 9-inch pie dish. Press gently to fit the bottom and sides. Trim edges and leave extra for crimping.
Crimp the Edges
- Fold the edges under and crimp with your fingers or a fork. This creates a decorative and sturdy crust that holds fillings well.
Blind Bake if Needed
- For pies that need a pre-baked crust, line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15–20 minutes until lightly golden.
Fill and Bake
- Add your pie filling and bake according to your recipe instructions. The crust will remain flaky and golden while holding the filling securely.
Notes
- Keep butter cold for a flaky crust.
- Do not overmix the dough.
- Chill dough before rolling to prevent shrinking.
- Use ice water for better texture.
- Roll evenly to avoid thin spots.
- Blind bake for custard or cream pies to prevent soggy bottoms.
FAQs About Joanna Gaines Pie Crust Recipe
Can I use all butter for this crust?
Yes, using all butter gives the best flavor and flakiness. You can also mix butter with shortening for extra tenderness.
Can I make this dough ahead of time?
Yes, you can prepare dough a day ahead. Chill in the refrigerator and roll out when ready to bake.
Can I freeze the dough?
Yes, freeze dough tightly wrapped for up to 2 months. Thaw in the refrigerator before rolling.
How do I prevent the crust from shrinking?
Chill the dough before baking and avoid overworking. Use pie weights during blind baking to hold shape.
Can I make a gluten-free version?
Yes, substitute all-purpose flour with a gluten-free blend. Adjust water as needed to achieve the right consistency.
Conclusion
The Joanna Gaines Pie Crust Recipe is buttery, flaky and simple to make. It works for sweet and savory pies alike.
Learning How to make Joanna Gaines Pie Crust Recipe is easy with these step-by-step instructions. The Ingredients for Joanna Gaines Pie Crust are fresh, simple, and easy to find.
Serve warm, golden and flaky pies for dessert or brunch. Once you try this recipe, it will become your favorite go-to for homemade pies.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
