Baked Pie Crust
Description
The pie crust contains more than just delicious ingredients. It’s the gateway to a world of culinary memories that go back generations. So many classic dishes use a baked pie crust as their base. From fluffy, savory quiches to sweet, indulgent pies, it all starts with a great baked pie crust. For that perfectly flaky, made-from-scratch taste and texture, this baked pie crust recipe makes it easy to go from zero to delicious with minimal ingredients and just a few minutes of simple prep.
When you’ve got the time to put together a baked pie crust, it can make a huge difference in the finished product. And what better way to show off what you can do in the kitchen than with a homemade crust from scratch?
Whether you’re making something sweet, something savory, or somewhere in between, this baked pie crust recipe is designed to help you make it amazing with less time, less effort, and less hassle than you might expect! So let’s take a closer look at how to bake a pie crust!
Ingredients:
- 1 cup plus 1 tablespoon Gold Medal™ All Purpose Flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3 to 5 tablespoons ice-cold water
Directions:
- Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
- Bake 8 to 10 minutes or until light brown; cool on wire rack.
