Wednesday, November 14, 2007

Pastry for Single Crust Pie

I use butter flavored shortening for this recipe. I LOVE this crust! It's still crispy today (Wed) and I made the apple pie on Sunday!

Prep: 10 minutes
1 1/4 C all purpose flour
1/4 tsp salt
1/3 C shortening
4-5 tbsp cold water

In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-sized.
Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently tossing with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until entire mixture is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to flatten dough slightly. Roll dough from the center to edges into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll into an 9 in pie dish. Ease pastry into pie plate without stretching it.
Trim pastry to about 1/2 inch beyond the edge of the pie plate. Fold under edges. Crimp the edge as desired. Do NOT prick pastry. Bake as directed in individual recipes.

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