PIE PASTRY FOR A NINE- OR 10-INCH SHELL

Pie Pastry For A Nine- Or 10-Inch Shell image

Provided by Craig Claiborne And Pierre Franey

Categories dessert

Time 20m

Yield One pie shell

Number Of Ingredients 4

Ingredients

1 1/2 cups flour
8 tablespoons chilled butter
1 egg yolk
3 tablespoons cold water, approximately

Steps:

Put the flour into the container of a food processor.
Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 15 grams, Carbohydrate 72 grams, Fat 49 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 30 grams, Sodium 12 milligrams, Sugar 0 grams, TransFat 2 grams