Serves: 5
Total Calories: 253
1. Preheat the oven to 425°. Put the flour, salt, and sugar in a food processor. Pulse 3 to 4 times to combine. Add the butter. Process until the mixture looks like cornmeal, about 10 seconds. Add the water all at once and process until the mixture clumps together remove and form into a ball. Flatten into a disk, wrap in plastic, and refrigerate 15 minutes to relax the dough.
2. Roll out the dough on a lightly floured work surface to a 10-inch circle, about 1/8-inch thick. Transfer the dough to an 8-inch pie plate. Trim off the excess dough, leaving about 1/2-inch all around the rim. Crimp the edges with fingers or press with a fork. Prick the shell all over with a fork. Placed a piece of foil in the shell and weigh down with pie weights or dried beans.
3. Bake 12 minutes. Remove the foil and weights. Reduce the oven temperature to 350° and bake 10 to 15 minutes more or until the crust is golden brown. Cool completely on a rack before filling.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pie Crust recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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