Nutty Baked Piecrust
- 1 cup all-purpose flour
- 1/2 cup ground pecans (2 ounces)*
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening, cold
- 1 EGG YOLK
- 3 to 4 tablespoons ice water,
- 2 teaspoons fresh lemon juice
- Mix flour, nuts 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 degrees 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 degree 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
Prep Time: 20 minutes
Cook Time: 15 to 20 minutes
Yield: 1 crust (9-inch)
* Ground almonds, walnuts or hazelnuts can be substituted for pecans.
Shortcut: Pastry dough can be made in food processor.
Reprinted with permission from
the American Egg Board.