Zutaten für Single Crust Sweet Pastry Pie Shell
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Zubereitung von Single Crust Sweet Pastry Pie Shell
- Whisk together 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs with some larger pieces of butter remaining.
- In a small bowl, whisk together 1 large egg yolk and 6 tablespoons ice water.
- Gradually add the egg yolk mixture to the dry ingredients, mixing gently with a fork until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Use a 12 inch rolling pin for optimal results
- Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and up the sides.
- Trim the overhanging dough to 3/4-inch beyond the edge of the pie plate.
- Fold the overhang under and crimp the edges decoratively using your fingers or a fork.
- Prick the bottom of the crust with a fork several times to prevent air bubbles.
- Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
103g
Fat
300g
Carbs
50g
