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Plain Pastry Recipe

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This recipe for Plain Pastry, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, November 21, 2008


For a single pie shell :
1 1/2 c. flour
1/2 t salt
1/2 c. shortening
4-5 tbsp cold water

For 1 9or10" double-crust pie:
2 c. flour
1 t. salt
2/3 c. shortening
5-7 tbsp cold water

Stir together flour and salt. Cut in shortening with pastry-blender or blending fork till pieces are size of small peas. (This is the most important step in the process.) Sprinkle 1 tablespoon of the water over part of the flour-shortening mixture. Gently toss with fork; push to one side of bowl. Repeat with remaining water. Gather up with fingers; form into a ball. (For two-crust pie, divide dough for upper and lower crust. Form each in ball.)
On lightly floured surface, flatten ball slightly and roll 1/8" thick. If edges split, pinch together. Always roll spoke-fashion going from center to edge of dough. Use light strokes. To transfer pastry, roll it over rolling pin, unroll pastry over pie pan, fitting loosely onto bottom and sides. Pat into place.
If making a single pie shell, prick the bottom and sides of dough with a fork before baking. Bake in a 450 oven for 10-12 minutes. Don't let it get too brown. If baking the filling and the pie crust together, don't prick the crust, just put in the filling.
If baking a double crust pie, bake according to pie filling directions. After you put the top crust on, make slits in the top with a knife. This lets the steam escape. Before putting the pie in the oven, I sprinkle water over the top and sprinkle a bit of sugar over it.




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