Pie dough is an intimidating challenge, but donβt be scared off any longer. This pie crust is made all in the stand mixer and is perfect for beginners. It uses shortening, which is easier to work with and provides more consistent results than butter. Plus it happens to be completely vegan-friendly and dairy-free. Best of all, because shortening is less prone to melting than butter, thereβs no need to freeze ingredients or race against the clock. Youβll be done making this stand mixer pie crust in 10 stress-free minutes!
3-2-1 Pie Crust Ratio
Classic American pie dough uses an easy-to-remember ratio: 3 parts flour, 2 parts fat, 1 part water by weight. That means for every 3g of flour, youβd add 2g of butter or shortening and 1g of cold water.
Letβs apply that to this stand mixer pie crust recipe:
- 1ΒΌ cup (165g) all purpose flour
- 1/2 cup (90g) vegetable shortening
- 3β4 tbsp (45β60g) of ice water
If you do the math, these measurements donβt exactly line up with the 3-2-1 ratio, but they come pretty close. Iβll explain why further down in this post.
What Type of Flour to Use
There are four main types of flour youβll commonly see at your grocery store:
- All purpose flour. This is my go-to flour to use for making a stand mixer pie crust, not only because itβs the cheapest and most accessible, but also because itβs the easiest to work with. It has a middling protein content (10β12%). Some bakers use a mix of all purpose and pastry flour, but thereβs no need to go out and buy pastry flour specifically for this recipe. 100% all purpose will do.
- Pastry flour (cake flour). While pastry flour and cake flour are two different things, they are used interchangeably by some brands. Both have lower protein content than all purpose flour, although pastry flour is generally higher protein (8β10%) than cake flour (6β8%). High protein leads to high gluten network formation which leads to dense, stodgy cakes, which is why these flours have lower protein. But when it comes to pie dough, we do want a bit of gluten formation because the pie crust has to be sturdy enough to be rolled into a thin sheet, and to hold itself together along with the filling inside. This can be more difficult to achieve with such low-protein flours.
- Whole wheat flour. The protein content of whole wheat flours fluctuates between brands, but is on the high side somewhere between 11β15%. But the presence of bran (those tough brown flakes youβll find in your whole wheat flour) disrupts the formation of gluten, and it also absorbs more water leading to a drier dough. Because of the variability between brands and the extra difficulty introduced by the bran, I donβt recommend trying whole wheat flour if youβre a beginner. I donβt have experience with these myself, but Iβve heard that βwhite whole wheat flourβ or βwhole wheat pastry flourβ are good alternatives to the traditional whole wheat flour and are easier to bake with.
- Bread flour (hard flour). The type of flour has even higher protein than all purpose flour, usually at least 12%. As the name suggests, itβs best suited for bread where you want high gluten development. I donβt recommend using this type of flour for pie dough because itβs easy to overwork the dough and cause it to become tough.
TL;DR: Go with all purpose flour.
Butter vs Shortening
Youβll notice in the recipe card that I use vegetable shortening (Crisco), instead of butter.
This is because there is such wide variety among brands of vegan butter. Some have a lower melting point than others, some have a higher water content, some are soft like margarine and some are hard like real butterβ¦ and they each use different fat blends and additives which all have an impact on the dough. Heck, even with dairy butters, youβll see different results if you use a high-fat European butter vs an American butter.
Shortening, on the other hand, is almost pure fat with no water content. So whether you use Crisco or another brand (grocery store no-name shortening works just as well), you get the same results. Also, the melting point of shortening (116 Β°F) is a lot higher than butter (100 Β°F) so itβs less prone to melting in your hands. Much more forgiving and beginner-friendly!
The downside to shortening is that it has absolutely no taste or smell, whereas each brand of vegan butter has its own distinctive buttery flavour. But Iβve always viewed pie crust as a vessel for serving pie filling. This pie crust allows you to enjoy the full, pure flavour of the pie filling itself.
Note: pie crusts made with butter vs shortening also have different textures. Butter crusts are flakier, but a bit chewier, while shortening crusts are crumbly and more tender.
Since I have no idea which brands of vegan butter are available where you live, I donβt want to guarantee results for a pie crust made with a butter that I havenβt tested yet. Shortening is a more accessible product, and it should be foolproof no matter which brand you use.
Feel free to experiment with this recipe using your favourite vegan butter. Let me know in the comments whether you prefer making pie crust with butter or shortening!
How Much Fat to Add
The more fat you add to the pie dough, the more tender and lighter it becomes. But add too much, and it becomes way too fragile, basically falling apart in your hands. Keeping the fat content at somewhere between half and two-thirds of the flour makes for a tender baked crust while still being relatively easy to work with. Some pie recipes go all the way up to a 1:1 ratio, but they become delicate and fragile. Personally, I donβt think the extra bit of richness is worth the increased difficulty in handling the dough. Or the extra calories, for that matter.
Conversely, adding too little fat results in a hard, dense pie crust, and it becomes easier to overwork. As a personal experiment, I tested using 90g of fat with varying amounts of flour: 195g, 175g (the amount Crisco recommends in their recipe), 165g, and 130g of flour. I couldnβt really tell the difference between the 165g and 130g experiments. But the crust made with 175g flour was a little harder and sturdier than the previous two. The 195g flour (over a 2:1 ratio of flour to fat!) was noticeably more crunchy than crumbly, and reminded me of a cracker.
The pie crust made with 165g flour strikes a good balance between being pliable and sturdy, with the light and tender mouthfeel you expect. Bonus, it makes enough for a 10-inch pie plate, so it works for all pies 10 inches or smaller. (If you want to make a top crust or lattice design to cover your pie, double this recipe.)
How Much Water to Add
Different flours absorb varying levels of moisture, but usually youβll need somewhere between 3 to 4 tbsp of cold water to bring the dough together. As I learned from J. Kenji LΓ³pez-Alt, the amount of water needed to moisten the dough also depends on how small you cut your pieces of fat, so thereβs no exact magic number.
A good test to see whether youβve added enough water is to gently squeeze a handful of pie dough in your palm:
- If it sticks together in a lump, youβre good.
- If it sticks excessively to your hand, then itβs too wet. Dust with more flour and gently stir to coat all the dough lumps, then try squeezing again.
- If it crumbles apart, then itβs too dry. Add more water, 1 tbsp at a time.
Salt and Sugar
Finally, to help with flavour and browning, I also add:
- 1/2 tsp salt. A bit of salt goes a long way to adding more depth of flavour to your pie crust and prevent it from tasting bland.
- 1 tbsp sugar. While it does help with flavour, the primary purpose of this sugar is to assist browning. Since we are using shortening instead of butter, it will take a lot of baking before the pie crust takes on a golden-brown colour. Sugar will caramelize as it heats in the oven. This will allow the crust to brown quickly and evenly, even if you donβt blind-bake ahead of time.
Note: This stand mixer pie crust is suitable for use with both sweet and savoury pie fillings. The 1 tbsp of sugar is small enough that the baked crust will definitely not taste sweet. Iβve baked chickenless pot pies and tofu quiches to great success using this dough.
Step-by-Step Process
Start by chilling your water. Pour 1/4 cup of cold tap water into a small cup and stick it in the freezer while you gather the other ingredients.
Next, cut cold shortening into small pieces, 1/2-inch to 1-inch. It doesnβt have to be frozen; in fact, the frozen chunks take longer to break down and are more likely to send flour flying out of your mixer. 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.
Measure the flour, salt, and sugar into your stand mixer bowl.
Add the cold cubes of shortening. Fit your mixer with the beater attachment, like, the one for mixing cakes. (Apparently KitchenAid also sells a Pastry Beater attachment specifically designed for making pie and pastry dough. Iβve never used it though.) Also fit your mixer with a pouring shield or splash guard if you have one.
Start the mixer on low speed, then gradually increase the speed to medium high. Mix until the chunks of shortening resemble small peas or pebbles coated in flour. (The best analogy I can give is βloose gravel.β) The total time spend mixing in this step should be no more than 1.5 minutes. Any longer than that, and your shortening and flour might just cream together into a greasy ball. There should still be plenty of loose flour in the bowl which is fine.
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 another tbsp. Take a small handful of dough and gently squeeze: if it sticks together, itβs ready.
Turn the mixture out onto a sheet of plastic wrap and use both hands to press it together from all sides until it forms one mass of dough. Form the dough into a ball, then flatten into a disc. Wrap it up in the plastic wrap and refrigerate for 20 minutes. (Refrigerating pie dough as a flat disc instead of a ball helps prevent cracks when you roll it out.)
The refrigeration step 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 donβt 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.
Now youβre ready to use this stand mixer pie crust in your favourite pie recipe. Dust both sides of the pie dough with flour before rolling it out. Make sure itβs 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 heartβs content.
Make Ahead/Storage Tips
Fridge: Once shaped into a disc, stand mixer pie dough can be stored in the fridge for up to a week. However, if youβre going to be refrigerating it for longer than 30 minutes, let it warm up on the counter for 30 minutes before rolling it out, to prevent cracks.
Freezer: You can freeze discs of stand mixer pie dough for up to three months. Just make sure to wrap it up tightly. Thaw in the fridge overnight, then let it warm up on the counter for 30 minutes before rolling it out.
Recipe Card
Stand Mixer Pie Crust
Ingredients
- 1ΒΌ cup all purpose flour 165g
- Β½ cup chilled vegetable shortening 90g; see Note 1
- 1 tbsp sugar 12g
- Β½ tsp salt 3g
- 3β4 tbsp cold water 45β60g
Instructions
- Measure out 1/4 cup of cold tap water and keep it in the freezer while you gather the other ingredients.
- Cut the cold shortening into 1-inch pieces. Add the shortening, flour, salt, and 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.)
- 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.
- 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 another 1 tbsp. Take a small handful of dough and gently squeeze: if it sticks together, itβs ready.
- 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).
- Now youβre 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
- The shortening should be cold but not frozen. 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 donβt 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 itβs 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 heartβs content.
Nutrition
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Nutrition, Cost, and Emissions Information
One stand mixer pie crust is 1,446 cal, costs $0.95, and releases 406 gCO2e of carbon emissions into the atmosphere.
To reach the global Paris Agreement emissions target, itβs recommended to limit daily carbon emissions from food to 3,050 kgCO2e/day per person.
Nutrition data is provided by Cronometer (click the link at the bottom of the nutrition label to learn more). Feel free to contact me for sources on the cost and carbon emissions information presented here. I am not a nutritionist and guidelines on this page are provided for informational purposes only.
Thank you, this will be extraordinarily helpful for me to make a pie crust for my fruit pie!
No problem!
I prefer using Earth Balance but this is a good recipe. Did not know about 321 ratio but this the way Iβvealways made it
I’m planning to do some testing with vegan butter pie crust too (for an upcoming pate brisee recipe). Is Earth Balance your favourite brand to use for pie crusts?