Single-Crust Pie Pastry

Try this sure-fire recipe for a homemade crust in just 10 minutes.


Single-Crust Pie Pastry

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Ingredients
  • 1 1/4  cups 
    all-purpose flour
  • 1/4  teaspoon 
    salt
  • 1/3  cup 
    shortening
  •  
    Cold water
Directions
1.
In medium bowl stir together all-purpose flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all of the flour mixture is moistened. Form dough into a ball.
2.
On lightly floured surface, use your hand to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter, lightly dusting with flour as needed.
To line pie plate:

1.
Wrap pastry around rolling pin. Unroll into a 9-inch pie plate or pan. Ease into pie plate without stretching the dough. Trim edges of crust to 1/2 inch beyond pie plate. Flute edge a desired. Makes 8 servings.
Variation
  • Food processor method: In food processor combine flour, salt, and shortening. Pulse until mixture resembles cornmeal but a few lager pieces remain. With processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with two pulses (mixture may not look completely moistened). Remove pastry and form into a ball. Proceed as above. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 144, Fat, total (g) 8, chol. (mg) 0, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 0, pro. (g) 2, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.15, Riboflavin (mg) 0.1, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 73, Potassium (mg) 21, calcium (mg) 0, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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