Baked Pie Shell
Yields:
1
Cal/Serv:
135
Jump to recipeHomemade pie crust can elevate your next pie or tart to new heights of culinary excellence. We've broken down the process into simple steps so that everyone will feel comfortable with this pastry-making project.
Advertisement - Continue Reading Below
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 tsp. salt
- 4 Tbsp. butter or margarine
- 3 Tbsp. vegetable shortening
- 3 Tbsp. ice water
Directions
- Step 1In a large bowl, combine flour and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
- Step 2Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
- Step 3Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight.
- Step 4Preheat oven to 425 degrees F. On floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough into 9-inch glass pie plate; gently press against side of plate. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge.
- Step 5Line pie shell with foil and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack.
Tips & Techniques
Advertisement - Continue Reading Below
What Is Water-Based Cooking? Experts Explain
9 Retro Grandma Candies That Are Back in Style
Tropical Sunset Slush
Horseradish, Tomato and Steak Pasta
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below