Stand Mixer Pie Crust

unbaked pie crust with rolling pin and flower-shaped crust cut outs on the side

5 from 3 votes

Course: Dessert

Cuisine: British, American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: 1 10" pie crust

Calories: 1442kcal

Author: Kelly

Cost: $0.95

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.

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US Imperial (Cups) - Metric (Grams)

Equipment

Stand mixer with paddle/beater attachment (I'm using a Cuisinart 5.5-quart mixer)

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

Measure out 1/4 cup of cold tap water and keep it in the freezer while you gather the other ingredients.
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.)
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 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.
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 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