Piecrust – Basic Baked Piecrust

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    1-1/2 cups all-purpose flour
    1/2 tsp. salt
    1/2 cup vegetable shortening, cold
    1 EGG YOLK
    3 to 4 Tbsp. ice water, DIVIDED
    2 tsp. fresh lemon juice

    Yields: 1 crust (9-inch)

  • Nutritional Information

    Per Serving

    Good Source: Folate

    Calories: 206

    Total Fat: 14 g
    Saturated fat: 3 g
    Polyunsaturated fat: 4 g
    Monounsaturated fat: 6 g

    Cholesterol: 23 mg
    Sodium: 148 mg
    Carbohydrates: 18 g
    Dietary Fiber: 1 g
    Protein: 3 g
    Vitamin A: 30.9 IU
    Vitamin D: 4.6 IU
    Folate: 46.2 mcg
    Calcium: 6.7 mg
    Iron: 1.2 mg
    Choline: 17 mg


  1. MIX flour and salt in large bowl. CUT IN shortening with pastry blender until pieces are the size of small peas. MIX egg yolk, 3 Tbsp. ice water and the lemon juice in small bowl. ADD to flour mixture, 1 Tbsp. at a time, stirring lightly and tossing with fork until moistened and dough just holds together. ADD remaining ice water, if needed. GATHER dough and shape into 1-inch thick disk. REFRIGERATE, wrapped in plastic wrap, 1 hour or overnight.

  2. HEAT oven to 425°F. ROLL OUT dough on lightly floured surface, rolling from center to edge, to form a 12-inch circle. FOLD into quarters; ease and unfold into 9-inch pie plate. PRESS pastry gently against bottom and sides of pie plate, easing out any air. TRIM edge leaving 1/2-inch overhang. FOLD overhang under; flute edge. REFRIGERATE, covered, at least 30 minutes.

  3. LINE piecrust with aluminum foil; fill with pie weights. BAKE in 425°F oven until pastry is set, 8 to 10 minutes. REMOVE foil and weights; pierce pastry all over with fork. BAKE until pastry is golden brown, 5 to 7 minutes longer. COOL completely on wire rack.

Insider Info

An easy and basic piecrust. It can also be used to make tart shells and quiche crust.

Shortcut: Pastry dough can be made in food processor.