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Piecrust - Nutty 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
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1
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cup all-purpose flour
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1/2
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cup ground pecans (2 oz.)
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1/2
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tsp. salt
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1/2
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cup vegetable shortening, cold
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1
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EGG YOLK
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3 to 4
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Tbsp. ice water, DIVIDED
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2
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tsp. fresh lemon juice
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Here’s How
- MIX flour, nuts 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.
- 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.
- 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.
Enjoy
Insider Info
- Shortcut: Pastry dough can be made in food processor.
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Average Rating
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Nutrition Information
Per Serving
calories: 226
total fat: 19g
saturated fat: 4g
polyunsaturated fat: 5g
monounsaturated fat: 8g
cholesterol: 26mg
sodium: 147mg
carbohydrates: 13g
dietary fiber: 1g
protein: 13g
vitamin A: 34.9IU
vitamin D: 2.3IU
folate: 33.4mcg
calcium: 10.5mg
iron: 1.0mg
choline: 19.1mg
vitamin C: .66mg
vitamin E: .4IU
trans fat: 2g
sugars: 0g
potassium: 49.7mg
magnesium: 12.3mg
selenium: 6.8mcg
phosphorus: 44.9mg
vitamin B12: .0mcg
vitamin K: 7.1mcg
vitamin B6: .0mg
copper: .1mg
vitamin B1 - thiamin: .2mg
manganese: .4mg
zinc: .5mg
vitamin B2 - riboflavin: .1mg
vitamin B3 - niacin: 1.0mg
omega 3: .3g
omega 6: g
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