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Pie Crust With Stand Mixer
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Making Pie Crust With a Stand Mixer

Making pie crust in a stand mixer is possible and works almost as well as blending the dough by hand. Learn the simple techniques to create pie crust with a stand mixer.
Prep Time 1 hour
Cooling Time30 minutes
Total Time 1 hour 30 minutes
Difficulty Level Medium
Servings 2 crusts
Calories 1189kcal
Cost $3.50

Utensils & Equipment

  • 1 electric stand mixer
  • 1 Rolling Pin
  • 1 pie crust rolling mat optional
  • 1 spatula or spoon
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients List

  • 2 1//2 cups all-purpose flour
  • 1/4 cup vegetable shortening
  • 1/4 tsp salt
  • 10 Tbsp butter unsalted
  • 10 Tbsp water
  • 1 tsp vanilla extract optional

Instructions

Prepare The Butter

  • Cut the butter into tiny cubes and freeze for a few minutes. The cold butter is what creates the flakiness in your crust.
    Cubed Butter

Mix

  • Add the flour, salt, and vegetable shortening to the mixing bowl of your stand mixer. If you have one, use the dough attachment.
  • Turn mixer speed on 2 and beat until the mixture is crumbly. You might need to scrape down the bowl with a spatula to get the mixture evenly crumbly.
    First Ingredients For Pie crust

Add The Butter

  • Add the cubed butter and mix on 2 until clumpy. Do not overmix. You don't want it to be evenly crumbly. The dough should be clumpy, like larger chunks than crumbly.
  • Do not overmix. The dough should be clumpy, like large chunks. You want to be able to see the cubes of butter.
    Pie Crust After Adding Butter

Add The Water

  • Slowly drizzle in the water, one tablespoon at a time.
  • There is no exact amount of water to add. It might take 5 Tbsp or all 10.
  • Stop adding water when the dough starts to form larger chunks.
  • Test the dough by pinching between your fingers. If the dough sticks together then stop mixing!
  • Turn off the mixer.

Divide and Refrigerate The Dough

  • Place the dough on floured board, parchment paper, or silicone rolling mat.
    Pie Crust Dough
  • Divide the dough into two disks. One should be larger than the other. The larger disk will be for the bottom crust.
  • Wrap both disks in plastic wrap and refrigerate for at least 30 minutes.

Roll The Dough

  • Roll the two disks of dough to the desired sizes. A pie crust rolling mat takes the guesswork out of what size to roll the dough.
  • If you're not going to be baking a pie right away, wrap the crusts in plastic wrap and refrigerate.

Nutrition

Nutrition Facts
Making Pie Crust With a Stand Mixer
Amount Per Serving (1 crust)
Calories 1189 Calories from Fat 756
% Daily Value*
Fat 84g129%
Saturated Fat 43g269%
Trans Fat 6g
Polyunsaturated Fat 10g
Monounsaturated Fat 25g
Cholesterol 151mg50%
Sodium 748mg33%
Potassium 154mg4%
Carbohydrates 96g32%
Fiber 3g13%
Sugar 1g1%
Protein 14g28%
Vitamin A 1752IU35%
Calcium 38mg4%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.