9-Inch Baked Pie Shell
From Good Housekeeping
Use this foolproof basic pie dough as the foundation for as many pies as you can dream up. Try it with our Old-Fashioned Pecan Pie recipe.
Yields: 1 (9-inch) pie shell
Total Time: 40 min
Oven Temp: 425
- 1.333 cup(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 5 tablespoon(s) cold butter or margarine, cut up
- 3 tablespoon(s) vegetable shortening
- 5 tablespoon(s) ice water
- In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form
- Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
- Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough round into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up sides of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge, then make decorative edge. Freeze pie shell 15 minutes.
- Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights, and bake 13 to 15 minutes longer or until golden. If shell puffs up during baking, gently press it down with back of spoon. Cool on wire rack until ready to fill.
Nutritional information is based on 1/10 of a pie shell.
- To make Deep-Dish Baked Pie Shell: Prepare 9-Inch Baked Pie Shell as above, but increase all-purpose flour to 1 1/2 cups and vegetable shortening to 1/4 cup. Ease dough into 9 1/2-inch deep-dish pie plate.
Each 1/10 of the pie shell: About 165 calories, 2 g protein, 14 g carbohydrate, 11 g total fat (5 g saturated), 1 g fiber, 16 mg cholesterol, 120 mg sodium.
Tips & Techniques
We prefer making the dough for our piecrusts in the food processor because it's so quick and easy. But if you would rather, the crust can be made by hand: In step 1, combine flour and salt in a large bowl, and with a pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs. Add ice water, mixing lightly with a fork after each addition, until dough is just moist enough to hold together. Complete recipe as below in steps 2 through 4.
Here are some alternate versions of this recipe created by our wonderful community of chefs!