Servings
Font
Back
5.0 from 9 votes

Stand Mixer Pie Crust

This beginner-friendly stand mixer pie crust recipe is completely dairy-free and vegan. Made with 100% shortening, it’s foolproof and only takes 10 minutes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 10" pie crust
Calories: 1442 kcal
Course: Dessert
Cuisine: American , British

Ingredients

  • 1¼ cup all purpose flour
  • ½ cup chilled vegetable shortening (see Note 1; I use Crisco)
  • 1 tbsp sugar
  • ½ tsp salt
  • 3 to 4 tbsp cold water

Instructions

    Cup of Yum
  1. Measure out 1/4 cup of cold tap water and keep it in the freezer while you gather the other ingredients.
  2. Cut 1/2 cup of cold shortening into 1-inch pieces. Add the shortening, 1 ¼ cup flour, 1/2 tsp salt, and 1 tbsp sugar into the bowl of a stand mixer fitted with the beater attachment. (Also fit your mixer with a pouring shield or splash guard if you have one.)
  3. Start the mixer on low speed, then gradually increase the speed to medium high until the chunks of shortening resemble loose gravel coated in flour. The total mixing time for this step should be no longer than 90 seconds.
  4. Now turn the mixer speed back down to low. With the mixer running, slowly drizzle in 3 tbsp of water. If it still looks dry, add more water, 1 tbsp at a time. When it's ready, the dough should start clumping together into a single mass in the mixer bowl.
  5. Turn the mixture out onto a large sheet of plastic wrap and press together into a ball, then flatten into a disc. Wrap securely and refrigerate for 20 minutes (see Note 2).
  6. Now you’re ready to use this stand mixer pie crust in your favourite pie recipe! Make sure to dust both sides of the pie dough with flour before rolling it out.

Notes

  • Refrigerator-cold shortening is best. If you keep your Crisco at room temperature, just measure out the 1/2 cup required for this recipe and throw it in the freezer for 20 minutes to chill.
  • Refrigeration is key to give the shortening a chance to chill, and for the gluten to relax, ensuring that the dough is both strong and pliable when you roll it. But don’t refrigerate for longer than half an hour, because it will become harder to roll out and has a tendency to crack at the edges. Yes, pie dough is finnicky like that! Too cold and it may crack. Too warm and the fat will melt, resulting in a dense and greasy baked crust.
  • When rolling out pie dough, make sure it’s at least 2 inches larger than the diameter of your pie pan to give you adequate room for covering the sides and crimping to your heart’s content.

Nutrition Information

Calories 1442kcal (72%) Carbohydrates 138g (46%) Protein 17g (34%) Fat 92g (142%) Saturated Fat 23g (115%) Polyunsaturated Fat 26g Monounsaturated Fat 37g Trans Fat 12g Sodium 1172mg (49%) Potassium 177mg (5%) Fiber 4g (16%) Sugar 12g (24%) Calcium 28mg (3%) Iron 8mg (44%)

Nutrition Facts

Serving: 110" pie crust

Amount Per Serving

Calories 1442

% Daily Value*

Calories 1442kcal 72%
Carbohydrates 138g 46%
Protein 17g 34%
Fat 92g 142%
Saturated Fat 23g 115%
Polyunsaturated Fat 26g 153%
Monounsaturated Fat 37g 185%
Trans Fat 12g 600%
Sodium 1172mg 49%
Potassium 177mg 4%
Fiber 4g 16%
Sugar 12g 24%
Calcium 28mg 3%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.