Prebaked Pie Shell

Name: Prebaked Pie Shell
Yield: For an 8- to 9-inch single pie shell
Ingredients: 1 1/4 cups, unbleached all-purpose flour, plus more for rolling out the dough; 1/2 teaspoon, table salt; 1 tablespoon, granulated sugar; 4 tablespoons, unsalted butter, cold, cut into 1/4-inch pieces; 3 tablespoons, vegetable shortening, chilled; 4 - 5 tablespoons, ice water

8 comments

Appears in Cook's Illustrated September/October 1997

Desserts or Baked Goods

The degree of prebaking depends on the filling you're going to add.

SERVESFor an 8- to 9-inch single pie shell

TIME1 hour, plus 30 minutes chilling and 20 minutes freezing

WHY THIS RECIPE WORKS

While experimenting with our prebaked pie shell recipe, we found it was important to bake the pie shell sufficiently before removing the pie weights. Once the pan is in the oven, leave the foil lining and weights in place until the dough lo...

This is a members' feature.