Pie crust – Basic Egg & Lemon Juice Pie crust

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  • Ingredients
    1 large EGG, separated yolk
    1 1/2 cups flour
    1/4 tsp. salt
    1/2 cup vegetable shortening
    3-4 Tbsp. ice water, divided
    2 tsp. fresh lemon juice

    Yields: 6 servings of pie crust

  • Nutritional Information

    Per 1/6th of pie crust

    Calories: 274

    Total fat: 18 g
    Saturated fat: 5 g
    Polyunsaturated fat: 5 g
    Monounsaturated fat: 7 g

    Cholesterol: 31 mg
    Sodium: 100 mg
    Carbohydrates: 24 g
    Fiber: 1 g
    Sugar: 0 g
    Protein: 4 g
    Vitamin A: 11 mcg
    Vitamin D: 0 mcg
    Folate: 61 mcg
    Choline: 27 mg
    Calcium: 9 mg
    Iron: 2 mg
    Potassium: 38 mg

    This recipe is a good source of folate.

Directions

  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.

Insider Info

  • FOR BAKED PIE CRUST: LINE pie crust with parchment paper; FILL with pie weights. BAKE in 425°F oven until pastry is set, 8 to 10 minutes. REMOVE parchment paper and weights. BAKE until edge is golden brown, 5 to 7 minutes longer. COOL completely on wire rack.
  • FOR NUTTY PIE CRUST: ADD 1/4 cup ground pecans (or almonds, walnuts or hazelnuts) with the flour in step 1. PROCEED as directed above.
  • FOR SIX (4-INCH) MINI PIE CRUSTS: DOUBLE the recipe. DIVIDE dough into six 1-inch disks. REFRIGERATE, wrapped in plastic wrap, 1 hour or overnight. ROLL out each dough disk on lightly floured surface, rolling from center to edge, to form a 6-inch circle. EASE into 4-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. REPEAT with remaining dough. REFRIGERATE, covered, at least 30 minutes. For baked crusts, FOLLOW directions and timing above.