Baked Pie Crust
You can never have too many crust recipes, so give Baked Pie Crust a try. This vegan recipe serves 1. One portion of this dish contains approximately 13g of protein, 70g of fat, and a total of 1059 calories. A mixture of gold flour, water, shortening, and a handful of other ingredients are all it takes to make this recipe so scrumptious. com. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Mix flour and salt in medium bowl.
Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
Bake 8 to 10 minutes or until light brown; cool on wire rack.