![\"Cubes](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Recipe-for-pie-crust-in-stand-mixer.jpg\")
<\/figure><\/div>\n\n\nLet the mixer do the work should be your motto whenever possible, especially when it comes to longer pie recipes<\/a> that may have a lot of steps. And while you can't use a mixer to make an entire pie, you can make pie crust with a stand mixer very easily, and the results will be a flakier than a pie crust made in a food processor<\/a>. I used this pie crust to make this deep dish quiche with Swiss chard<\/a>, which is baked in a springform pan.<\/p>\n\n\n[feast_advanced_jump_to]\n\n You only need a few ingredients to make pie dough and you likely have them all in your pantry and fridge! Here's what you need:<\/p>\n\n\n\n See recipe card for quantities.<\/p>\n\n\n\n With only a handful of ingredients, your pie crust substitutions are limited:<\/p>\n\n\n\n Once you know how to make pie dough, you can start to get creative:<\/p>\n\n\n\n As always, if you decide to try a substitution, take note of what you did, your experience, and the results so that you can learn and make modifications next time. I cannot guarantee that changes or substitutions will lead to the same results.<\/p>\n\n\n\n You don't need many tools to make pie<\/a>. In order to make pie crust in a stand mixer, obviously you need an electric mixer. This recipe fits a standard 5-cup (or larger) stand mixer. I use a KitchenAid Artisan mixer<\/a> (5-quart bowl size) or a Pro mixer<\/a> (6-quart bowl size). A 4.5-quart bowl size would also work, but the smaller mini 3.5-quart mixers may be too small for this volume of flour and butter.<\/p>\n\n\n\n The beauty of using a stand mixer to make pie crust is that the machine can flatten the fat (in this case, butter) into thin sheets into the flour without the butter warming up much (like it would if you did this step with your hands). This creates a more flaky pie crust.<\/p>\n\n\n\n For this recipe, you will use a regular stand mixer with a paddle attachment. Make sure your butter and water are cold. Keep them in the fridge until you are ready to make your pie crust.<\/p>\n<\/div><\/div>\n\n\n\n Step 1<\/strong>: mix the dry ingredients in your mixer bowl, then add the cubes of cold butter.<\/p>\n<\/div>\n\n\n\n Step 2<\/strong>: Mix the butter into the dry ingredients to form an uneven, coarse crumble. You will notice some slightly larger pieces of butter that are flattened into thin sheets and smaller pieces.<\/p>\n<\/div>\n<\/div>\n\n\n\n Step 3<\/strong>: Add the cold water to the mixer bowl.<\/p>\n<\/div>\n\n\n\n Step 4<\/strong>: Mix the water into the dough until it becomes to clump. The dough will look very shaggy with a few dry spots at the bottom of the bowl.<\/p>\n<\/div>\n<\/div>\n\n\n\n Hint<\/strong>: Use the lower mixer speed settings to incorporate the water into the dough. The dough should clump together and the flour should look moistened, with very few dry bits left.<\/p>\n<\/div><\/div>\n\n\n\n Dump the shaggy dough onto a big sheet of plastic wrap to shape it into a disk (or two disks if you are making a double crust).<\/p>\n<\/div>\n\n\n\n You must chill the dough for at least 30 minutes to solidify the butter before rolling. Otherwise your dough will be too soft to handle when it's rolled.<\/p>\n<\/div>\n<\/div>\n\n\n\n If making pie crust from scratch scares you, be sure to check out my pie crust masterclass<\/a>, which includes video tutorials for making pie crust in the stand mixer, food processor, and by hand!<\/p>\n<\/div><\/div>\n\n\n\n Roll out pie dough on a floured surface to prevent it from sticking, using a rolling pin, like a French rolling pin<\/a> with tapered edges.<\/p>\n<\/div>\n\n\n\n Make sure to roll the dough to a thin, even layer, rolling out the dough from the middle of the disk to the edges. Continuously slide the dough around to make it even and also to verify it's not sticking. Use more flour as needed.<\/p>\n<\/div>\n<\/div>\n\n\n\n Hint<\/strong>: If your dough becomes too soft to handle, put it back in the fridge. Some people like to roll out pie dough on a piece of parchment for this reason: it makes it easier to slide the parchment paper with the dough onto a sheet pan to chill in the fridge at any moment!<\/p>\n<\/div><\/div>\n\n\n\n I always divide double-crust recipes into two disks of dough to store wrapped in plastic wrap in the refrigerator for up to a week (7 days).<\/p>\n\n\n\n For longer storage, you must refrigerate the dough. To refrigerate disks of pie dough, wrap them twice in plastic wrap and then store them in a freezer bag with the air removed. I store several disks in a large bag and pull out one or two as needed.<\/p>\n\n\n\n To defrost pie dough, leave it in the refrigerator overnight to slowly thaw before using. Do not defrost on the counter as it may sweat, and the outside may soften and warm up too much before the inside has a chance to defrost, leading to trouble when you have to roll it out.<\/p>\n<\/div><\/div>\n\n\n\n For a flaky dough<\/strong>, work the butter into the flour less so that there are bigger pieces that will make distinct layers when rolled. If you want to make a flaky pastry, use your KitchenAid stand mixer (or another brand of stand mixer). The mixer will allow you to create flattened layers of butter in your pastry, which will bake into flaky layers. The dough will stay colder in the bowl than if you did this by hand with your fingertips. To make the dough for pie crust in a stand mixer, you will need to use a paddle attachment, also called a mixer paddle attachment or a flat beater. The paddle attachment is strong enough to mix heavy doughs, and in this case, to incorporate and flatten cubes of cold butter in a bowl of dry ingredients.<\/p> <\/div> The paddle attachment will mimic the action of rubbing butter and flour together, which is needed to create flaky layers in pastry crusts. By using the mixer, there is less risk of the butter getting too warm, unless you overmix the dough, which can lead to the bowl warming up from friction. This is unlikely to happen because the mixing time is very short.<\/p> <\/div> <\/div>\n<\/div><\/div>\n\n\n\n Once you've mastered making pie crust in the food processor, you can make so many different recipes! <\/p>\n\n\n\n Here are single-crust pie recipes to try:<\/p>\n\n\n\n And here are a few double-crust pies to try:<\/p>\n\n\n\n See more pie recipes<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n Don't forget to save your pie scraps to make pie crust cookies<\/a> sprinkled with cinnamon sugar!<\/strong><\/p>\n\n\n\n If you tried this\u00a0recipe for the best stand mixer pie crust<\/strong>\u00a0(or any other recipe on my website), please leave a \u2b50\u00a0star rating<\/strong>\u00a0and let me know how it went in the\u00a0comments\u00a0below<\/strong>. I love hearing from you!<\/p>\n\n\n![\"Ingredients](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Ingredients-to-make-pie-crust-in-food-processor.jpg\")
<\/figure><\/div>\n\n\nIngredients<\/h2>\n\n\n\n
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Substitutions And Variations<\/h2>\n\n\n\n
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Instructions<\/h2>\n\n\n\n
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/KitchenAid-stand-mixer-with-paddle-attachment-to-make-pie-crust.jpg\")
<\/figure>\n\n\n\n![\"Stand](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Combining-dry-ingredients-and-butter-in-stand-mixer-bowl-with-paddle-attachment.jpg\")
<\/figure><\/div>\n\n\n![\"Stand](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Butter-mixed-into-flour-with-paddle-of-stand-mixer-forms-crumbly-mixture-with-small-flat-sheets-of-butter-to-create-flaky-layers.jpg\")
<\/figure><\/div>\n\n\n![\"Adding](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Add-water-to-help-pie-dough-come-together-in-stand-mixer.jpg\")
<\/figure><\/div>\n\n\n![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Pie-dough-made-in-stand-mixer-will-have-a-shaggy-rough-appearance-768x1024.jpg\")
<\/figure><\/div>\n\n\n![\"Shaggy](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Dump-dough-onto-sheet-of-plastic-wrap-to-form-into-a-disk.jpg\")
<\/figure><\/div>\n\n\n![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Pie-crust-made-in-stand-mixer-wrapped-in-plastic-wrap-to-chill.jpg\")
<\/figure><\/div>\n\n\n![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Pie-crust-made-in-stand-mixer-ready-to-be-rolled-on-a-floured-surface.jpg\")
<\/figure><\/div>\n\n\n![\"Pie](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/Pie-crust-made-in-stand-mixer-rolled-to-a-thin-round-sheet.jpg\")
<\/figure><\/div>\n\n\nStorage<\/h2>\n\n\n\n
Top Stand Mixer Pie Crust Tip<\/h2>\n\n\n\n
For a mealy dough<\/strong> that holds lattice work and cut shapes well, work the butter into the flour more so that the pieces of butter are smaller for a more sandy texture. It is easier to achieve this texture by using a food processor to make your dough<\/a>.<\/p>\n<\/div><\/div>\n\n\n\nStand Mixer Pie Crust FAQs<\/h2>\n\n\n\n
Pie Recipes To Make With Stand Mixer Dough<\/h2>\n\n\n\n
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![\"\"](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/06\/Rhubarb-Pie-WS1-768x1024.jpg\")
<\/figure>\n\n\n\n\n
\ud83d\udcd6 Recipe<\/h2>
![\"Pie](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2022\/08\/All-butter-pie-dough-made-in-stand-mixer-rolled-out-300x300.jpg\")
<\/div>\n<\/div>\nEasy All-Butter Pie Crust Made In A Stand Mixer<\/h2>\n