Baked Pie Pastry

Preparation info

  • Pie shell for

    9 inch

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

  1. Preheat oven to hot (450°F.).

  2. Make the pastry for a one-crust pie. Roll out to a circle of the size needed. Line a pie plate with the dough, pressing against the bottom of the plate without stretching. Prick the bottom, line with aluminum foil, and cover with dried beans or rice. This will keep the pastry from swelling as it bakes.

  3. Bake the pastry for ten minutes. Reduce the heat to moderate (350°F.). Remove the foil and beans. Bake for five to ten minutes longer, or until the pastry is golden brown.

  4. Lattice Pie Topping. Prepare any standard dough using two cups of flour. Divide the dough into halves with a knife.

  5. Roll out half of the dough. Line an eight-or nine-inch pie plate. Trim dough around sides leaving a one-inch overhanging border.

  6. Roll out remaining dough. With a pastry cutter, cut the dough into strips about one-half inch wide. Carefully separate strips.

  7. Spoon the filling into pastry-lined pan. Place strips over the filling and interweave. Trim off overhanging edges with scissors.

  8. Fold edges of bottom dough under. Using the forefingers, press to form a fluted edge, or use a fork to decorate the edge.

  9. Mincemeat and fruit fillings make handsome pies when baked with lattice tops.

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