Mayonnaise Pie Crust
This is an easy to make, tender and flaky pie crust that holds together when baked with juicy fruit fillings. Mayonnaise is the secret ingredient.
Prep: 10 min | Cook: 15 min | Yield: 2 pie crusts
- 2 cups sifted all-purpose flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/2 cup mayonnaise
- 3 to 4 tablespoons ice cold water
- Mix flour, sugar, salt and baking powder together in a large bowl.
- Add mayonnaise and mix with a fork until it resembles coarse sand.
- Add water a tablespoon at a time and mix with hands until a dough ball forms. Form dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Remove chilled dough from refrigerator and let sit for 5 to 10 minutes or until pliable.
- Divide dough in half and roll one half out into a circle on a lightly floured surface until an inch larger around than the pie pan.
- Line pan with dough and fold excess dough beneath itself; crimp edges. Prick with a fork and chill the pan with dough in refrigerator for at least 20 minutes before using.
- Follow your selected pie recipe directions for filling and baking the pie crust.
This pie crust freezes well.
For blind baking (pre-baking a pie crust without a filling) preheat oven to 425 degress F. Line a pie dish with the pie dough, then gently cover the layer of pie dough with oiled aluminum foil or parchment paper. Evenly place dried beans, rice or pie weights on top of the covered crust to prevent it from puffing up in the center. Bake for about 10 minutes. Remove from oven, gently remove foil (or parchment) and weights, and place back in oven for an additional 5 to 10 minutes until golden brown, watching carefully to avoid over-baking.
Photo credit: dspindle on VisualHunt