Recipes and Cooking Pastry for Single-Crust Pie 3.7 (54) 1 Reviews Butter-flavored shortening also works well in this basic recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 15 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ - ⅓ cup cold water Directions In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. 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. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it. 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. Print Nutrition Facts (per serving) 191 Calories 12g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 191 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 15mg 5% Sodium 187mg 8% Total Carbohydrate 18g 7% Protein 2g Iron 0.9mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.