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Perfect Pastry Recipe




Source of Recipe


Crisco


Recipe Introduction


Makes 1 double crust pie or 2 pie shells.

Remember that any shortening or oil will burn if overheated. If shortening smokes, reduce heat. If product catches fire, turn off heat and cover pot until cooled. Do not put water on hot or flaming oil or shortening.


Recipe Link: http://www.crisco.com/scripts/recipe_search.asp

List of Ingredients




500 mL (2 cups) sifted all-purpose flour*
4 mL (3/4 tsp.) salt
250 mL (1 cup) shortening
60 mL (4 tbsp.) ice water

*For cake and pastry flour use:
550 mL (2 1/4 cups) flour and (3/4 cup) shortening

Recipe



1. Combine flour and salt in mixing bowl. Measure ingredients accurately. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and resembles large peas. OVERMIXING leads to tough pastry.

2. Sprinkle with ice water, one spoonful at a time, mixing lightly with a fork. Add just enough water to form dough into a firm ball with a minimum of handling. Chill 15 - 30 minutes for easier rolling.

3. Divide dough in half and shape each into a ball. On a floured surface, flatten ball into a circle by pressing with palm of hand across in both directions.

4. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. Reshape circle with your hands as your work. If dough sticks, dust lightly with flour. Overworking and too much flour will toughen pastry.

5. For easy transfer to pie plate, slide spatula under dough to loosen it, then lift one edge of pastry onto pin and loosely wrap it around pin. Loosely unwrap pastry into pie plate.

6. Ease pastry into pie plate. Do not stretch the dough or it will shrink during baking. To repair tears, moisten edges and press together.

7. Trim dough 1 cm (1/2") beyond edge of pan. For single shell, fold under and flute edge. For double crust, fold top crust under bottom crust, seal and flute edge. Prick top crust. Bake as directed.

BAKING

DOUBLE CRUST: Prick top crust. Bake at 220 C (425 F) for 40 - 50 minutes or as directed in filling recipe.

BAKED SHELL: (Lemon, Cream) Prick dough with fork. Bake at 220 C (425 F) for 12 - 15 minutes. Cool then fill or proceed as directed in filling recipe.

UNBAKED SHELL: (Custard, Pumpkin, Quiche) Do not prick dough. Fill and bake at 230 C (450 F) for 10 minutes then at 180C (350 F) for 30 - 40 minutes or as directed in filling recipe.