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

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.

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.

http://www.incredibleegg.org/recipe/piecrust-basic-unbaked-piecrust/

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