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Pastry for Single Crust Pie




Source of Recipe


unknown


List of Ingredients




1 1/4 cups all-purpose flour
1/4 tsp salt
1/3 cup shortening
or butter-flavor shortening
4 Tbs cold water, up to 5


Recipe



1 Stir together flour and salt in a medium mixing bowl. Using a pastry blender, cut in shortening till pieces are size of peas. 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, till all the dough is moistened. Form dough into a ball.
2 Flatten dough slightly on lightly floured surface. Roll dough from center to edges into a 12-inch circle. Wrap pastry around rolling pin. Unroll pastry into 9-inch pie plate. Fold under extra pastry. Crimp edges. Do not prick pastry. Bake as directed in individual recipes.
3 Food processor directions: Prepare as above, except add flour, salt, and shortening to food processor bowl. Cover and process with on/off turns till most of mixture resembles cornmeal but a few larger pieces remain. With motor running, quickly add 3 tablespoons water through feed tube. Stop motor as soon as all water is added; scrape down sides. Process with two on/off turns (mixture may not all be moistened). Shape dough into a ball.
4 Baked pastry Shell: Prepare as above, except generously prick bottom and sides of pastry in pie plate with fork. Prick where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450°F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or till golden. Cool on a wire rack.
5 Nutrition facts per serving: 141 calories, 9 g fat (2 g saturated fat), 0 mg cholesterol, 67 mg sodium, 14 g carbohydrate, 0 g dietary fiber, 2 g protein.