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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Single-Crust Pie Pastry

Makes: 8 servings
Prep 10 mins
Single-Crust Pie Pastry
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  •  Cold water
Directions

1. In medium bowl stir together all-purpose flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all of the flour mixture is moistened. Form dough into a ball.

2. On lightly floured surface, use your hand to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter, lightly dusting with flour as needed.

To line pie plate::

3. Wrap pastry around rolling pin. Unroll into a 9-inch pie plate or pan. Ease into pie plate without stretching the dough. Trim edges of crust to 1/2 inch beyond pie plate. Flute edge a desired. Makes 8 servings.

From the Test KitchenFood processor method:
  • In food processor combine flour, salt, and shortening. Pulse until mixture resembles cornmeal but a few lager pieces remain. With processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with two pulses (mixture may not look completely moistened). Remove pastry and form into a ball. Proceed as above. Makes 8 servings.
Nutrition Facts (Single-Crust Pie Pastry)
  • Servings Per Recipe 8,
  • cal. (kcal) 144,
  • Fat, total (g) 8,
  • sat. fat (g) 2,
  • carb. (g) 15,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • pro. (g) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Folate (g) 36,
  • sodium (mg) 73,
  • Potassium (mg) 21,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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