Pastry for Single-Crust Pie Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 1/4 cups - flour
  • 1/4 teaspoons - salt
  • 1/3 cups - shortening
  • 4 tablespoons - cold water
  • Directions:

    In a mixing bowl, stir together flour and salt. Cut in shortening or lard until pieces are the size of small peas.

    Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened (may take between 4 and 5 tablespoons of water) . Form dough into a ball.

    On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

    Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.

    Or for baked pie crust, prick pastry with fork along bottom and sides of pan, and bake at 450 degrees Fahrenheit for 10 minutes or until lightly browned.

    Brief Description

    Use this pastry for your favorite variety of pies

    Main Ingredient:

    flour

    Category:  Pies

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 10 min

    Source

    Better Homes and Gardens, 1989

    Posted By:

    mcarr

    Posted On:

    March 1, 2012

    Print Recipe

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    1. my div says:

      […] with a pre-baked pie crust or make a single layer crust from scratch, and let it completely cool after […]

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