Baked Pie Shell
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps
2
Drizzle evenly with 2 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated
3
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again
4
(If you overwork mixture, pastry will be tough
5
) Turn out mixture onto a lightly floured surface and divide into 4 portions
6
With heel of your hand, smear each portion once or twice in a forward motion
7
Gather dough together with a pastry scraper and press into a ball, then flatten into a 5-inch disk
8
Chill, wrapped in plastic wrap, until firm, at least 1 hour
9
Roll out dough with a floured rolling pin into a 12-inch round on a lightly floured surface and fit into pie plate
10
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim to reinforce edge
11
Decoratively crimp edge and lightly prick bottom and side with a fork
12
Chill until firm, about 30 minutes
13
Preheat oven to 375°F
14
Line chilled shell with foil and fill with pie weights
15
Bake in middle of oven until pastry is pale golden along rim and set underneath weights, about 20 minutes
16
Carefully remove foil and weights and bake shell until pale golden all over, about 10 minutes more
17
Cool completely in plate on a rack
18
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps
19
Drizzle evenly with 2 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated
20
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again
21
(If you overwork mixture, pastry will be tough
22
) Turn out mixture onto a lightly floured surface and divide into 4 portions
23
With heel of your hand, smear each portion once or twice in a forward motion
24
Gather dough together with a pastry scraper and press into a ball, then flatten into a 5-inch disk
25
Chill, wrapped in plastic wrap, until firm, at least 1 hour
26
Roll out dough with a floured rolling pin into a 12-inch round on a lightly floured surface and fit into pie plate
27
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim to reinforce edge
28
Decoratively crimp edge and lightly prick bottom and side with a fork
29
Chill until firm, about 30 minutes
30
Preheat oven to 375°F
31
Line chilled shell with foil and fill with pie weights
32
Bake in middle of oven until pastry is pale golden along rim and set underneath weights, about 20 minutes
33
Carefully remove foil and weights and bake shell until pale golden all over, about 10 minutes more
34
Cool completely in plate on a rack