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Piecrust - Basic Unbaked Piecrust

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Prep Time: 20 minutes
Cook Time: none
Makes: 1 crust (9-inch)

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. 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.

Enjoy

    • This basic pastry dough can be used to make tart shells and quiche crusts as well. Follow specific recipe for baking directions.

      Insider Info

        • See Basic Baked Piecrust for use in recipes that call for a baked 9-inch pie shell.
        • 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: 26mg
          sodium: 148mg
          carbohydrates: 18g
          dietary fiber: 1g
          protein: 3g
          vitamin A: 30.9IU
          vitamin D: 2.3IU
          folate: 46.2mcg
          calcium: 6.7mg
          iron: 1.2mg
          choline: 17.0mg

          vitamin C: .6mg
          vitamin E: .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: .2mg
          manganese: .2mg
          zinc: .2mg
          vitamin B2 - riboflavin: .1mg
          vitamin B3 - niacin: 1.4mg
          omega 3: .2g
          omega 6: 3.5g