+
0 (0)

Categories: Best recipes, Desserts

Master pie shell

When most people think of Easter, the first thing that comes to mind is brightly colored eggs. For me, it's meringues--beautiful, light, billowy meringue pies. They can be lemon, lime, chocolate, banana, rhubarb or graham cracker cream underneath, but there ... Read more

Total time: 20 minutes | Makes 1 (9-inch) single-crust pie shell
  • 1 cup flour, plus more for rolling
  • 1/2 teaspoon salt
  • 1/3 cup shortening or lard
  • 2 to 3 tablespoons water

Step 1Stir together flour and salt in large glass bowl. Cut shortening into flour until evenly distributed and particles are size of small peas. Sprinkle with water and gently stir with fork until water is blended into pastry and dough begins to form a ball; use your hands to shape.

Step 2Roll dough out on lightly floured board to 11-inch diameter and lift into 9-inch pie plate, gently pressing dough into bottom and against sides of plate. Flute edges and trim. Prick all over with fork.

Step 3Bake at 475 degrees until lightly browned, about 8 minutes.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Best recipes
Classic elotes
Fava bean salad with mint, burrata and pistachios
Braised zucchini with mint and lemon
Hazelnut crisps