Standard Pastry Crust

By prairiemama

Use this recipe for either a single or double-crust pie, depending on the recipe you are making. This classic recipe makes a tender flaky crust for your pies. Use regular shortening, or try using a
butter-flavored shortening for a nice buttery taste.

Ingredients

• 8 or 9 inch one pie crust
• 1/3 cup + 1 tablespoon shortening
• 1 cup flour
• 1/2 teaspoon salt
• 2-3 tablespoons cold water
• 8 or 9 inch two crusts
• 2/3 cup + 2 tablespoons shortening
• 2 cups flour
• 1 teaspoon salt
• 4-5 tablespoons water
• add a bit of sugar and a few drops of vanilla, cinnamon
• when making apple or pumpkin pie

Details

Servings 8
Preparation time 30mins
Cooking time 42mins

Preparation

Step 1

1. Cut shortening into flour and salt until particles are
size of small peas.
2. Sprinkle in water, 1 tablespoon at a time, tossing
with a fork until all flour is moistened and pastry
almost cleans the sides of the bowl. (1-2 teaspoons
can be added if necessary).
3. Gather pastry into a ball; shape into a flattened
round on lightly floured cloth-covered board. ( For 2
crust pie, divide dough in half and shape into 2
rounds)
4. Roll pastry 2 “ larger than inverted pie pan with a
flour stockinet covered rolling pin.
5. Fold pastry into quarters; unfold and ease into pan,
pressing firmly against bottom and sides.
6. Flute edges if desired