Tuesday, November 23, 2010

Single Pie Crust

Single Pie Crust
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1. In a medium mixing bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas.
2. Sprinkle 1 tablespoon of the water over part of mixture, then gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Form dough into a ball.
3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges, forming a 12-inch circle. Transfer pastry to a 9-inch pie plate; ease into pie plate, being careful not to stretch dough.
4. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute edges. Do not prick shell. Bake as directed in recipes.

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