Pie Crust

  • Active Time 15m
  • Total Time 3h 45m

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.

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

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, two 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.

  • RecID 2359

    nutrition information per serving

    226 calories; 14g total fat; 58mg cholesterol; 20mg sodium; 22g carbohydrates; 1g fiber; 3g protein

    These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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