Pie Recipes

Basic Baked Piecrust

Basic Baked Piecrust recipe

Prep: 20 min | Cook: 15 to 20 min | Yield: 1 (9 inch) crust


  • 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


  1. Mix flour and salt in large bowl. Cut in shortening with pastry blender until pieces are the size of small peas.
  2. 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.
  3. Add remaining ice water, if needed. Gather dough and shape into a 1 inch thick disk. Refrigerate, wrapped in plastic wrap, 1 hour or overnight.
  4. Heat oven to 425 degrees F.
  5. 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 a 9 inch pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving a 1/2 inch overhang. Fold overhang under; flute edge.
  6. Refrigerate, covered, at least 30 minutes.
  7. Line piecrust with aluminum foil; fill with pie weights.
  8. Bake at 425 degrees F until pastry is set, 8 to 10 minutes.
  9. Remove foil and weights; pierce pastry all over with fork.
  10. Bake until pastry is golden brown, 5 to 7 minutes longer.
  11. Cool completely on wire rack.


Shortcut: Pastry dough can be made in a food processor.


Recipe and photo used with permission from: American Egg Board

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