Plain Pastry

(from kylerhea’s recipe box)

For a single-crust pie or 4 to 6 tart shells.

This is the recipe that I use for all my pies.

Source: BH & G New CkBk

Categories: BAKED GOODS, THANKSGIVING

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 4 to 5 Tbs cold water

Directions

  1. Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Cut in remaining till like small peas.) Sprinkle one tablsespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form into a ball. Flatten on lightly floured surace by pressing with edge of hand 3 times across in both directions. Roll from center to edge till 1/8 inch thick.

  2. To bake single-crust pie:

  3. Fit pastry into pie plate; trim 1/2 inch to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. If filling and crust are baked together, do not prick Bake at 450 degrees for 10 to 12 minutes or until golden.

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