PIE CRUST NOT COOKED ON BOTTOM RECIPES

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PERFECT BAKED PIE CRUST RECIPE - BETTYCROCKER.COM



Perfect Baked Pie Crust Recipe - BettyCrocker.com image

If you've ever been tempted to make the perfect pie crust, this is your sign to mix it up in the kitchen. You'll need only four ingredients and 25 minutes to make our pie crust from scratch. The best part? Homemade pie crust is easier than you think and a great way to impress friends and family. The hard part is deciding on the filling for your delicious, flaky pie crust. From Lemon Meringue, Banana Cream, there's no wrong answer. Let the baking begin!

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 Serving

BEST-EVER PIE CRUST RECIPE RECIPE | EPICURIOUS



Best-Ever Pie Crust Recipe Recipe | Epicurious image

I use lard for my crusts because I love the rich flavor and short texture, but an all-butter dough results in an even flakier crust, should you choose to substitute more butter for the lard here.

Provided by Toni Tipton-Martin

Yield makes enough for two 9-inch pie crusts

Number Of Ingredients 5

2 cups all-purpose flour, plus more for rolling
½ teaspoon salt
1 stick (4 ounces) butter, cut into (½-inch) pieces and chilled
¼ cup lard or shortening, cut into (½-inch) pieces and chilled
8 to 10 tablespoons ice-cold water

Steps:

  • In a large bowl, whisk together the flour and salt. Sprinkle half of the butter and lard over the flour and use your fingertips, a pastry blender, or two knives to cut and mix until the mixture resembles large peas. Sprinkle in the remaining butter and lard and cut and mix to coarse crumbs. Sprinkle the dough with ice water, 1 tablespoon at a time, and use a fork to lightly mix until the dough just comes together and pulls away from the sides of the bowl. Gather the dough into a ball. Divide the ball in half. Press into two 1-inch-thick discs and wrap in plastic. Refrigerate for 30 minutes before rolling, or freeze for later use.
  • Preheat the oven to 375°F.
  • Roll out the dough on a lightly floured surface to about 12 inches in diameter. Drape the dough over the rolling pin or fold it into quarters and transfer to a 9-inch pie plate. Press the pastry evenly into the pan, without stretching to fit. Trim the edges and crimp decoratively, as desired. Prick the crust all over with the tines of a fork. Cut parchment paper to fit the bottom and halfway up the sides of the pan. Line the pie shell with the paper. Pour in pie weights, uncooked rice, or dried beans to cover the bottom and sides of the crust. Bake for 12 minutes. Remove the paper and weights and bake the crust 5 minutes longer for a partially baked crust, or 10 minutes longer for a fully baked crust, until it looks dry and crisp.

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