Servings: 4
Calories: 265kcal
Equipment
- 1 Bowl
- 1 Oven
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening Cold
- 5 tablespoons ice-cold water
Instructions
- Mix the salt and flour in a medium bowl.
- Using a pastry blender or fork, blend in the shortening until the mixture resembles coarse crumbs the size of small peas.
- Toss with a fork after each tablespoon of water is added, until all of the flour is saturated and the pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
- Construct a ball out of the pastry. On a lightly dusted surface, form into a flattened round. Refrigerate for 45 minutes, or until dough is cold and hard but flexible, after flattening the round and covering it in plastic wrap.
- This enables the shortening to somewhat firm up, which contributes to the flakiness of the baked pastry. If the pastry is kept in the fridge for a longer period of time, let it come to room temperature first before rolling it out.
- Roll out the pastry with a floured rolling pin into a circle that is 2 inches bigger than an upside-down 9-inch glass pie dish on a lightly dusted surface (or a pastry board with floured pastry cloth). Set the crust in the pie dish by folding it in half, or roll it loosely around a rolling pin and place it in the pie plate.
- Roll out or unroll the pastry, then place it in the pie pan. firmly pushing the bottom and sides while being mindful not to stretch the pastry as this will make it shrink when baked. The bottom of the crust in the pie plate can also be softly pierced with a fork. Trim the pastry's overhanging edge for the pie 1 inch from the edge of the pie plate.
- Set the oven to 400 °F. To fit a 9-inch pie pan, cut a parchment paper circle with an overhang that extends up the sides.
- Use the parchment circle to line the pie crust. Fill the pan gently with pie weights or dried beans so that they go halfway up the pan's sides. The weights make sure the crust maintains its shape throughout baking and doesn't bubble up or collapse in the pan.
- While the oven is preheating, place the crust in the refrigerator to chill for ten minutes.
- Put the prepared object in the oven. Bake the pie only until the edges are beginning to turn golden brown.
- Pie weights and paper should also be taken out of the oven along with the crust.
- If you'll be baking the crust after the pie has been filled (chess pie, etc.), put the pie back in the oven and bake the crust for an additional 6 to 8 minutes, or until the bottom is just starting to turn brown.
- You must bake a cream pie or refrigerator pie for an additional 15 minutes or until the crust is completely golden brown. Take out and let cool completely before using in recipe as suggested.
Video
Nutrition
Calories: 265kcal | Carbohydrates: 24g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 292mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 1mg
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