Basic Unbaked Piecrust

Prep Time: 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 tablespoons 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.

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.

This basic pastry dough can be used to make tart shells and quiche crusts as well. Follow specific recipe for baking directions.

Insider Info
See Basic Baked Piecrust for use in recipes that call for a baked 9-inch pie shell.

Shortcut: Pastry dough can be made in food processor.

Recipe and photograph courtesy of the American Egg Board.