Pie Shell, Single Crust Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1-1/2 cups all-purpose flour, sifted
1/2 tsp. salt
1/2 cup shortening
4 tbsp. cold water
|
|
Directions: |
Directions:Sift together flour and salt. Cut in shortening with pastry blender or blending fork till pieces are the size of small peas.
To make pastry extra tender and flaky, divide shortening in half. Cut in first half till mixture looks like corn meal. Then cut in remaining half till like small peas.
Sprinkle 1 tbsp. of the water over part of flour-shortening mixture. Gently toss with fork; push to one side of bowl.
Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat till all is moistened; you may need as many as five tbsp. water. Gather up with fingers; form into a ball.
On a lightly floured surface, flatten ball slightly and roll to 1/8 inch 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 plate, fitting loosely onto bottom and sides. Trim 1/2 to one inch beyond edge of pan; fold under and flute by pressing finger into the extra crust built up at the rim.
IF your recipe calls for a baked pie shell (the Pumpkin Pie does not), prick bottom and sides well with a fork to prevent puffing as shell bakes. Bake in a very hot oven (450º F) till pastry is golden, 10 to 12 minutes.
IF filling and crust are to be baked together, do not prick the pastry. Pour in filling; bake as directed in the pie recipe. |
|
Number Of
Servings: |
Number Of
Servings:One pie crust |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is the basic pie crust from the Betty Crocker Cookbook. It may be saved a day or two in the refrigerator until needed. Seal in plastic or aluminum wrap to keep fresh.
SNAILS: Extra dough? Roll it out, drop on some dots of butter, sprinkle with sugar and cinnamon; roll tightly; cut halfway through about every 1/4 inch and bake along with the pie. When done, they break off into snails the kids love to munch.
|
|
This recipe for Pie Shell, Single Crust is from