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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.

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  • Sprinkle 1 tablespoon of the water over part of the mixture; 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 the mixture begins to come together. Gather dough into a ball and knead gently until it holds together.

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  • On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle.

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  • Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it.

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  • Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in individual recipes. Makes 8 servings.

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.

Tips

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.

Nutrition Facts

191 calories; total fat 12g; saturated fat 5g; cholesterol 15mg; sodium 187mg; carbohydrates 18g; fiberg; protein 2g; iron 1mg.

Reviews (1)

54 Ratings
  • 5 star values: 27
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 10
Rating: Unrated
02/05/2015
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 :)