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Pastry for Single-Crust Pie

Butter-flavored shortening also works well in this basic recipe.

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3.5 by 73 people

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  • Makes: 8 servings
  • Prep: 10 mins

Pastry for Single-Crust Pie

Directions

  1. Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
  2. 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, until all the dough is moistened. Form dough into a ball.
  3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
  5. Rim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

From the Test Kitchen

Food processor directions:

Prepare as above, except place steel blade in food processor bowl. Add flour, shortening, and salt. Cover and process with on/off turns until most of mixture resembles cornmeal, but a few larger pieces remain. With food processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove dough from bowl; shape into a ball.

Baked Pastry Shell:

Prepare as above, except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

Cool pastry shell. Wrap in foil and place in freezer container or bag. Seal, label, and freeze up to 1 month. Thaw overnight before using.

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Nutrition Facts (Pastry for Single-Crust Pie)

  • Per serving:
  • 141 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 67 mg sodium,
  • 14 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

73 Ratings
812 Days Ago
Thank you for this recipe I have made a from scratch pie crust many years ago so I actually just needed a reminder on how to make it So Thank You and God Bless You :)

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