Flour Bakery's Homemade Pie Shell Recipe

Toasted Coconut Cream Pie
Keller + Keller

This recipe for pâte sucrée can be used to make either a homemade pie or tart shell. Try it with this recipe for Toasted Coconut Cream Pie with Lime Whipped Cream.

Adapted from "Flour" by Joanne Chang and Christie Matheson.

Directions

Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium speed for 2–3 minutes, or until pale and light. Scrape the sides and bottom of the bowl with a rubber spatula. Add the flour and beat on low speed for about 30 seconds, or until the flour mixes with the butter-sugar mixture. The mixture will look like wet sand. Add the the egg yolk and continue to mix on low speed for about 30 seconds, or until the dough comes together.

Wrap the dough tightly in plastic wrap and refrigerate for about 1 hour. (At this point, the dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. If frozen, thaw it in the refrigerator for up to 2 weeks. If frozen, thaw it in the refrigerator overnight before using.)

If making a pie shell, have read a 9-inch pie pan dish. If making a tart shell, line a baking sheet with parchment paper and place a 10-inch tart right on top. Remove the dough from the refrigerator and let soften at room temperature for about 30 minutes. Using a rolling pin, bang and flatten the dough into a disk about 1/2-inch thick. Flour the work surface, and sprinkle the dough disk with a little flour. Roll out the dough into a circle 10–11 inches in diameter and about 1/4-inch thick for a 9-inch pie shell, or about 12 inches in diameter and just under 1/4-inch thick for a 10-inch tart shell. Make sure the work surface is well floured so the dough doesn't stick to it, and make sure the disk itself is floured well enough to keep the rolling pin from sticking to it. Roll from the center of the disk outward, and gently rotate the disk a quarter stretched into a nice circle. Don't worry if the dough breaks a bit, especially toward the edges. You can easily patch any tears once you have lined the pan.

Roll the dough circle around the pin and then unfurl it on top of the 9-inch pie pan or the 10-inch tart ring. Press the dough well into the bottom and sides of the pan or ring, and use any scraps or odd pieces to patch up any tears or missing bits. Make sure the entire interior is well covered with dough, and then press one last time all the way around to ensure any holes have been patched. Trim the edge of the dough so it is even with the rim of the pan or ring.

Refrigerate the pastry shell for at least 30 minutes. The gluten needs a little time to relax so the pastry doesn't shrink in the oven. (The pastry shell can be tightly wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 2 weeks. Bake directly from the refrigerator or freezer.)

Position a rack in the center of the oven, and heat the oven to 350 degrees.

Bake for 30–35 minutes, or until golden brown. Let cool to room temperature on a wire rack. If you are making a tart shell, remove the  tart ring. Proceed as directed in individual recipes.

Click here to see the Toasted Coconut Cream Pie with Lime Whipped Cream recipe.

Nutrition

Calories per serving:

197 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

10%

Servings:

8
  • Fat 98g 151%
  • Carbs 158g 53%
  • Saturated 60g 302%
  • Fiber 4g 15%
  • Trans 4g
  • Sugars 50g
  • Protein 18g 36%
  • Cholesterol 430mg 143%
  • Sodium 1,085mg 45%
  • Calcium 71mg 7%
  • Magnesium 34mg 8%
  • Potassium 197mg 6%
  • Iron 7mg 39%
  • Zinc 1mg 10%
  • Phosphorus 245mg 35%
  • Vitamin A 3,097IU 62%
  • Thiamin (B1) 1mg 75%
  • Riboflavin (B2) 1mg 48%
  • Niacin (B3) 8mg 42%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 284µg 71%
  • Vitamin B12 1µg 9%
  • Vitamin D 3µg 1%
  • Vitamin E 3mg 17%
  • Vitamin K 9µg 11%
  • Fatty acids, total monounsaturated 26g
  • Fatty acids, total polyunsaturated 5g
See detailed nutritional info Have a question about nutritional data? Let us know.

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