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Piecrust - Basic Baked Piecrust

Basic Baked Piecrust
An easy and basic piecrust. It can also be used to make tart shells and quiche crust. The pastry dough can be made in the food processor.
Prep Time:  20 minutes
Cook Time:  15-20 minutes
Servings:  1 crust (9-inch)

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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

Directions

Step 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.
Step 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.
Step 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

Shortcut: Pastry dough can be made in food processor.

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Nutrition 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

Vitamin C: 0.6 mg
Vitamin E: 0.3 IU
Trans Fat: 2 g
Sugars: 0 g
Potassium: 29 mg
Magnesium: 5.4 mg
Selenium: 9.1 mcg
Phosphorus: 33.7 mg
Vitamin B12: 0 mcg
Vitamin K: 6.9 mcg
Vitamin B6: 0 mg
Copper: 0 mg
Vitamin B1 - Thiamin: 0.2 mg
Manganese: 0.2 mg
Zinc: 0.2 mg
Vitamin B2 - Riboflavin: 0.1 mg
Vitamin B3 - Niacin: 1.4 mg
Omega 3: 0.3 g
Omega 6: 3.5 g

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