Basic Baked Piecrust

Prep Time: 20 minutes
Cook Time: 15 to 20 minutes

Makes: 1 crust (9-inch)

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening, cold
1 EGG YOLK
3 to 4 tablespoons ice water, DIVIDED
2 teaspoons fresh lemon juice

MIX flour and salt in large bowl. CUT IN shortening with pastry blender until pieces are the size of small peas. MIX egg yolk, 3 tablespoons ice water and the lemon juice in small bowl. ADD to flour mixture, 1 tablespoon at a time, stirring lightly and tossing with fork until moistened and dough just holds together. ADD remaining ice water, if needed. GATHER dough and shape into 1-inch thick disk. REFRIGERATE, wrapped in plastic wrap, 1 hour or overnight.

HEAT oven to 425°F. ROLL OUT dough on lightly floured surface, rolling from center to edge, to form a 12-inch circle. FOLD into quarters; ease and unfold into 9-inch pie plate. PRESS pastry gently against bottom and sides of pie plate, easing out any air. TRIM edge leaving 1/2-inch overhang. FOLD overhang under; flute edge. REFRIGERATE, covered, at least 30 minutes.

LINE piecrust with aluminum foil; fill with pie weights. BAKE in 425°F oven until pastry is set, 8 to 10 minutes. REMOVE foil and weights; pierce pastry all over with fork. BAKE until pastry is golden brown, 5 to 7 minutes longer. COOL completely on wire rack.

Shortcut: Pastry dough can be made in food processor.

Recipe and photograph courtesy of the American Egg Board.