Single-Crust Pie Pastry
Try this sure-fire recipe for a homemade crust in just 10 minutes.
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Single-Crust Pie Pastry
Directions
- 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.
- 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:
- 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 Kitchen
Food 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)
- Per serving:
- 144 kcal ,
- 8 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 0 mg chol. ,
- 73 mg sodium ,
- 15 g carb. ,
- 1 g fiber ,
- 0 g sugar ,
- 2 g pro.