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Pie Crust

Source: Casual Cuisines of the World - Diner
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  3 Hours 45 Minutes
  Makes one 9-inch prebaked pie crust
A good, flaky pie crust is a diner essential. This pastry can be made either in a food processor or by hand. It is then rolled out and baked in a pie plate to a light golden brown. The pie crust can be used for any one of a variety of pies, such as lemon meringue pie or coconut custard pie.
RECIPE INGREDIENTS
1 1/2 cups all-purpose flour, plus flour for rolling dough
Pinch of salt
2 tablespoons confectioners' sugar
1/2 cup unsalted butter, chilled, cut into small pieces
1 tablespoon vegetable shortening, chilled
1 egg yolk
1/4 cup ice water
Pie Crust Recipe at Cooking.com
DIRECTIONS
FOR CRUST:
  • With food processor: Fitted with the metal blade, combine the 1 1/2 cups flour, the salt and confectioners' sugar. Process briefly to blend. Add the butter and shortening and process until the mixture resembles coarse meal, 5-10 seconds. With the motor running, add the egg yolk and ice water and process just until the dough begins to come together and holds a shape when pressed.
  • By Hand: In a large bowl, combine the flour, salt and confectioners' sugar. Using a pastry blender, 2 knives or your fingertips, cut or rub in the butter and shortening until the mixture resembles coarse meal. Using a fork, gradually mix in the egg yolk and water just until the dough begins to come together and holds a shape when pressed.


Transfer the dough made by either method to a lightly floured surface. Mold into a disk about 1/2 inch thick, wrap in plastic wrap and refrigerate for 1-2 hours or as long as overnight.


Place the pastry disk on a lightly floured work surface and lightly dust the top with flour. Using a lightly floured rolling pin, roll out the dough into a round 11 inches in diameter, adding more flour if needed to prevent sticking.


Gently ease the round into a 9-inch pie plate and press into the plate. Trim the edges, leaving a 1/2-inch overhang. Fold the overhang under, then crimp the edges attractively. Cover with plastic wrap and refrigerate for 2 hours.


Preheat an oven to 350 degrees. Prick the bottom and sides of the pastry with a fork. Line the pastry with waxed paper and fill with pie weights or dried beans. Bake until the crust looks dry, about 20 minutes. Remove the weights or beans and the paper, return the crust to the oven and bake until golden brown, 5-10 minutes longer. Transfer to a rack and let cool completely.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes one 9-inch prebaked pie crust
Calories: 226
Fat. Total: 14g
Fiber: 1g
Carbohydrates, Total: 22g
Sodium: 20mg
% Cal. from Fat: 56%
Cholesterol: 58mg
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: mikeila Reviewed: 08/16/2009
good
good and tasty
12 people gave this Cheers. Click here to Cheer this review. Report Violation
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