Baked Pastry Shell
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Baked Pastry Shell
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Directions
- Preheat oven to 450 degrees F. Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.
- 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.
- 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. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
- Generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Bake for 10 to 12 minutes or until golden. Cool on a wire rack. Makes 8 servings plus a filling.
Nutrition Facts (Baked Pastry Shell)
- Per serving:
- 141 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 67 mg sodium ,
- 14 g carb. ,
- 2 g pro.