Reviews (1)

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93 Ratings

5 star values:

                                  14

4 star values:

                                  12

3 star values:

                                  36

2 star values:

                                  26

1 star values:

                                  5

Martha Stewart Member

Rating: Unrated

12/12/2014

                Very good pie crust, but my pre-baked crusts always shrink up on the sides of the pie pan.  Is there any way to prevent this action?

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Recipe Summary

Yield: Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie

Ingredients

Ingredient Checklist

2 1/2 cups unbleached all-purpose flour, plus more for dusting

1 teaspoon kosher salt

1 teaspoon sugar

1 cup (2 sticks) chilled unsalted butter, cut in pieces

1/4 to 1/2 cup ice water

Gallery

Recipe Summary

Yield: Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie

Recipe Summary

Yield: Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie

Recipe Summary

Yield: Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie

Yield: Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie

Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie

Ingredients

Ingredients

  • 2 1/2 cups unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut in pieces
  • 1/4 to 1/2 cup ice water

Directions

Place flour, salt, and sugar in the bowl of a food processor and process for a few seconds to combine. Add butter and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten and form two discs. Wrap and refrigerate for at least 1 hour before using.

On a lightly floured surface, roll one piece of dough into a 1/8-inch-thick round. Fit into desired pie plate (8 to 10 inches in diameter). Trim pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.

Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, about 30 minutes. Remove the parchment paper and weights and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 10 to 20 minutes more. Cool completely on a wire rack before filling.

Reviews (1)

Add Rating & Review

93 Ratings

5 star values:

                                  14

4 star values:

                                  12

3 star values:

                                  36

2 star values:

                                  26

1 star values:

                                  5

Martha Stewart Member

Rating: Unrated

12/12/2014

                Very good pie crust, but my pre-baked crusts always shrink up on the sides of the pie pan.  Is there any way to prevent this action?

Reviews (1)

Add Rating & Review

93 Ratings

5 star values:

                                  14

4 star values:

                                  12

3 star values:

                                  36

2 star values:

                                  26

1 star values:

                                  5

Add Rating & Review

93 Ratings

5 star values:

                                  14

4 star values:

                                  12

3 star values:

                                  36

2 star values:

                                  26

1 star values:

                                  5

93 Ratings

5 star values:

                                  14

4 star values:

                                  12

3 star values:

                                  36

2 star values:

                                  26

1 star values:

                                  5

93 Ratings

5 star values:

                                  14

4 star values:

                                  12

3 star values:

                                  36

2 star values:

                                  26

1 star values:

                                  5
  • 5 star values:
  • 14
  • 4 star values:
  • 12
  • 3 star values:
  • 36
  • 2 star values:
  • 26
  • 1 star values:
  • 5

Martha Stewart Member

Rating: Unrated

12/12/2014

                Very good pie crust, but my pre-baked crusts always shrink up on the sides of the pie pan.  Is there any way to prevent this action?

Martha Stewart Member

Rating: Unrated

12/12/2014

                Very good pie crust, but my pre-baked crusts always shrink up on the sides of the pie pan.  Is there any way to prevent this action?

Rating: Unrated

All Reviews for Prebaked Pie Crust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Prebaked Pie Crust

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest