Piecrust – Basic Egg & Lemon Juice Piecrust

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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

    Yields: 1 piecrust (9-inch)

  • Nutritional Information

    Per Serving

    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

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.

    FOR BAKED PIECRUST: LINE piecrust 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 PIECRUST: 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 PIECRUSTS: 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.

Insider Info

A basic pastry dough can be used to make tart shells, quiche or pie crusts.

Shortcut: Pastry dough can be made in food processor.