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Piecrust - Basic Baked Piecrust

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Prep Time: 20 minutes
Cook Time: 15 to 20 minutes
Makes: 1 crust (9-inch)

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What You Need

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

Here’s How

  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.

Video Demonstration

Enjoy

Insider Info

  • Shortcut: Pastry dough can be made in food processor.

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Nutrition Information

Per Serving

Good Source: folate

calories: 206
total fat: 14g
saturated fat: 3g
polyunsaturated fat: 4g
monounsaturated fat: 6g
cholesterol: 23mg
sodium: 148mg
carbohydrates: 18g
dietary fiber: 1g
protein: 3g
vitamin A: 30.9IU
vitamin D: 4.6IU
folate: 46.2mcg
calcium: 6.7mg
iron: 1.2mg
choline: 17.0mg

vitamin C: 0.6mg
vitamin E: 0.3IU
trans fat: 2g
sugars: 0g
potassium: 29.0mg
magnesium: 5.4mg
selenium: 9.1mcg
phosphorus: 33.7mg
vitamin B12: 0mcg
vitamin K: 6.9mcg
vitamin B6: 0mg
copper: 0mg
vitamin B1 - thiamin: 0.2mg
manganese: 0.2mg
zinc: 0.2mg
vitamin B2 - riboflavin: 0.1mg
vitamin B3 - niacin: 1.4mg
omega 3: 0.3g
omega 6: 3.5g

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