PREBAKED PIE SHELL
Steps:
- In a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should still be able to see chunks of fat.
- Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Cut into 2 pieces and place each inside an airtight bag. Seal the bags, pressing out any air, and chill for 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week. Roll out half of the dough to a 12 inch round about 1/8 inch thick and use it to line a buttered and floured 10 inch pie pan, pressing the dough well into the bottom and up the sides without stretching. Chill for 30 minutes. Preheat the oven to 350 degrees. Cut out a circle of aluminum foil or parchment paper and fit it into the chilled pie shell. Fill with rice, beans, or ceramic pie weights and bake the pie shell for about 15 minutes, or until the edges are just golden and beginning to pull away from the sides of the pan.
- Remove the paper and the weights and return the shell to the oven to finish cooking for 5 to 10 minutes more. Cool on a rack.
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Vanessa Vassell
[email protected]I love this pie shell recipe! It's so easy to make, and it always turns out perfectly. I've used it to make all sorts of pies, from apple to cherry to pumpkin, and they've all been delicious.
Aka NizzoUg256
[email protected]This pie shell recipe is a keeper! I've used it to make pies for every occasion, from potlucks to holiday gatherings, and it has always been a hit.
Gulam Novi
[email protected]I've been baking for years, and this is the best pie shell recipe I've ever used. The crust is always flaky and golden brown, and it never fails to impress my guests.
MD AFRID
[email protected]This is my go-to pie shell recipe. It's always flaky and delicious, and it's the perfect complement to any type of pie filling.
Haroon Jani
[email protected]I followed the recipe exactly, but my pie shell turned out soggy. I'm not sure what I did wrong.
Lee Horton
[email protected]I'm so glad I found this recipe. I used to be intimidated by making pie crusts from scratch, but this recipe is so easy to follow. I've made it several times now, and it always turns out perfectly.
Awais Karni
[email protected]This is the best pie shell recipe I've ever tried! I've used it to make apple pies, pumpkin pies, and even savory pies, and it has always turned out perfectly.
Aavash Aavash
[email protected]I've tried this recipe a few times, and each time it has turned out perfectly. The crust is flaky and golden brown, and it holds up well to any type of filling.
Siriwardana lst
[email protected]I followed the recipe exactly, but my pie shell turned out dry and crumbly. I'm not sure what went wrong.
Hart Favour
[email protected]This pie shell recipe is a game-changer. I used to buy pre-made pie shells from the store, but they were always soggy and flavorless. This recipe, however, produces a crust that is crispy, flavorful, and perfect for any type of pie.
St Unique Vlog
[email protected]I've been using this recipe for years, and it never fails me. My family loves the flaky crust and always asks for seconds.
Debbie Wass
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a seasoned baker, but I was able to make this pie shell with no problems. The instructions were clear and concise, and the ingredients were easy to find.
Caron O'gilvie
[email protected]This pie shell recipe is a lifesaver! I've tried making pie crusts from scratch before, but they always turned out tough and crumbly. This recipe, however, resulted in a flaky, golden-brown crust that was the perfect vessel for my apple pie filling.