Pastry for Single-Crust Pie

Butter-flavored shortening also works well in this basic recipe.



by 6  people


add your rating
add a comment
Servings: 8
Prep Time: 10 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1 1/4  cups 
    all-purpose flour
  • see savings
    On Sale
    1/4  teaspoon 
    salt
  • see savings
    On Sale
    1/3  cup 
    shortening
  • see savings
    On Sale
    4 - 5   tablespoons 
    cold water

Directions
1.
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
2.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
3.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
4.
To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
5.
Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.
Variation
  • Food processor directions: Prepare as above, except place steel blade in food processor bowl. Add flour, shortening, and salt. Cover and process with on/off turns until most of mixture resembles cornmeal, but a few larger pieces remain. With food processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove dough from bowl; shape into a ball.
Variation
  • Baked Pastry Shell: Prepare as above, except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.
Make Ahead Tip
  • Cool pastry shell. Wrap in foil and place in freezer container or bag. Seal, label, and freeze up to 1 month. Thaw overnight before using.
Nutrition information
Per Serving: cal. (kcal) 141, Fat, total (g) 9, sat. fat (g) 2, carb. (g) 14, pro. (g) 2, sodium (mg) 67, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Pastry for Double-Crust Pie
Pastry for Double-Crust Pie

Nothing is as tempting as a homemade pie, complete with a tender, flaky crust. Here's how to obtain perfect piecrust.

 Articles
Chili Beef Pie with Biscuit Crust: Dinner for $10
... and satisfying. And this Chili Beef Pie with Biscuit Crust certainly fits the bill. The base of this big, bold... -- hooray! Make this Chili Beef Pie with Biscuit Crust! Create your own personalized shopping list and find... read more...
Pear Dumplings: The Most Exquisite Personal Pie
...If you are considering pie or crumble for dessert, switch it up and by trying this delectable... as they are both simple and rustic, as well as elegant and refined. This recipe is a cross between a pie and a... in flaky pie crust, all of which takes the shape of the original fruit. The concept behind... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products