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Standard Pastry (Pie Crust) Recipe

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This recipe for Standard Pastry (Pie Crust) is from Barb's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One Crust:
1/3 C plus 1 Tbsp Shortening or 1/3 C Lard
1 C Flour
1/2 tsp Salt
2-3 Tbsp Cold Water

Two Crust:
2/3 C plus 2 Tbsp Shortening or 2/3 C Lard
2 C Flour
1 tsp Salt
4-5 Tbsp Cold Water
Directions:
Directions:
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. (for two pie crust, divide pastry into halves). Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and sides.

For one-crust pie: trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under even with plate; Flute. Fill and bake as directed in recipe.

For Baked Pie Shell: Prick bottom and side thoroughly with fork. Bake at 475 until light brown, 8-10 minutes; cool

For Two-crust pie: turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2-3 inches of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake as directed in recipe.
Number Of Servings:
Number Of Servings:
1 pie
Preparation Time:
Preparation Time:
45 Minutes

 

 

 

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