One Crust Pie Dough
One Crust Pie Dough
Servings 11
Calories 193kcal
Ingredients
- 3/4 C White Flour (136 g)
- 3/4 C Whole Wheat Flour (116 g)
- 6 Tsp Sugar (26 g)
- 1/4 Tsp Salt (1 g)
- 3/4 C Butter, cold and cubed (173 g)
- 1 Egg Yolk (15 g)
- 1/2 C Water (122 g)
Instructions
- Whisk together the egg yolk and water, and place into the freezer to chill while preparing the rest of the dough.
- Mix together the flours, sugar, and salt in a large bowl.
- Using a pastry blender, cut the butter into the flour mixture. You’ll know it’s done when the mix resembles coarse cornmeal or a bowl of tiny gravel and powder.
- Add 2 tablespoons of the water and egg yolk mixture to the flour at a time, using a fork to work together the flour and water between additions. Repeat slowly until the dough does not feel dry or very wet. When it has absorbed enough moisture to be moldable without any powdery bits present, it is ready. (The total amount of water you actually add may vary. I used 6 tablespoons (72 g) of the water yolk mixture.)
- Press the dough into a ball, but don’t knead it.
- Wrap it in plastic wrap and press it into a disk. Place it in the refrigerator for 30 minutes.
- If the pie recipe calls for an unbaked pie shell, roll and shape the dough to fit into a pie plate and continue with the pie recipe.
- If the pie recipe calls for a baked pie shell, proceed to step 9 to prepare and blind bake the crust.
- Roll out the dough to ⅛” thickness, and transfer it to the pie tin. Cut and decorate the edges as desired. Reserve the remaining dough to make a hand pie!
- Using a fork, poke holes into the bottom of the pie crust.
- Refrigerate the dough and tin for 10-15 minutes.
- Preheat the oven to 400 degrees F (204 degrees C).
- Crumple up a sheet of parchment paper, uncrumple it, and place it into the pie tin on top of the dough.
- Pour baking beans, uncooked white rice, or dry beans into the pie tin. Wrap the parchment paper over the edges of the crust to protect them from burning.
- Bake for 22 minutes.
- Carefully remove the baking beans and return the pastry to the oven for 7-13 more minutes.
- Let cool completely before filling.
Notes
Source: The Hungry Physicist
Nutrition
Serving: 47.5g | Calories: 193kcal | Carbohydrates: 14.72g | Protein: 2.13g | Fat: 14.41g | Saturated Fat: 8.785g | Polyunsaturated Fat: 0.682g | Monounsaturated Fat: 4.144g | Cholesterol: 45mg | Sodium: 54mg | Potassium: 40mg | Fiber: 1.1g | Sugar: 2.35g | Vitamin A: 442IU | Calcium: 7mg | Iron: 0.71mg
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