Nutty Baked Piecrust Review!

Piecrust - Nutty Baked Piecrust

This is a good pie crust but I think a regular pie crust would work just as well with a lot less work. It did hold 

up well except for the edges and they

wouldn't stay on. It just kind of flaked off. But it was a good crust. I might   

make this again, but will try regular crust first.  

Ingredients:

Mix flour, nuts and salt together 

Cut in shortening 

Mix egg, water and lemon  in small bowl

mix with fork until it holds together

Shape into one inch disk 

Cover and refrigerate

Put a little flour on parchment paper

Roll out dough

I found it easier to pick paper up and turn upside down on dish

Gently remove paper

I didn't have pie weights so I used beans-it worked great

Cover pie shell


Bake 8 to 10 minutes at 
425 degrees

Remove beans and bake again for 5-7 minutes

***Because I still had to bake the pie itself, I did not bake this the second time for 5 to 7 minutes more. I was afraid it would be overcooked. It turned out great. 


Recipe:

1	cup all-purpose flour
1/2	cup ground pecans (2 oz.)
1/2	tsp. salt
1/2	cup vegetable shortening, cold
1	EGG YOLK
3 to 4	Tbsp. ice water, DIVIDED
2	tsp. fresh lemon juice

Directions

Step 1	MIX flour, nuts and salt in large bowl. CUT IN shortening with pastry blender until pieces are the size of small peas. MIX egg yolk, 3 Tbsp. ice water and the lemon juice in small bowl. ADD to flour mixture, 1 Tbsp. at a time, stirring lightly and tossing with fork until moistened and dough just holds together. ADD remaining ice water, if needed. GATHER dough and shape into 1-inch thick disk. REFRIGERATE, wrapped in plastic wrap, 1 hour or overnight.
Step 2	HEAT oven to 425°F. ROLL OUT dough on lightly floured surface, rolling from center to edge, to form a 12-inch circle. FOLD into quarters; ease and unfold into 9-inch pie plate. PRESS pastry gently against bottom and sides of pie plate, easing out any air. TRIM edge leaving 1/2-inch overhang. FOLD overhang under; flute edge. REFRIGERATE, covered, at least 30 minutes.
Step 3	LINE piecrust with aluminum foil; fill with pie weights. BAKE in 425°F oven until pastry is set, 8 to 10 minutes. REMOVE foil and weights; pierce pastry all over with fork. BAKE until pastry is golden brown, 5 to 7 minutes longer. COOL completely on wire rack

Link to   

apple-custard-pie