Flaky Pastry
For one 2-crust pie or two 8-or 9-inch pie crusts.
This recipe is adapted from "The Good Housekeeping Cookbook."
- 2
Ingredients
- For one 2-crust pie or two 8 or 9-inch pie crusts:
- 2 cups Flour
- 1 tsp Salt
- 3/4 cup Shortening
- 5-6 tbsp Cold Water
- For single pie crust:
- 1 cup Flour
- 1/2 tsp Salt
- 1/4 cup plus 2 tbsp Shortening
- 2-3 tbsp Cold Water
Preparation
Step 1
For one 2-crust pie or two 8 or 9-inch pie crusts:
In medium bowl, with fork, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut shortening into flour until mixture resembles coarse crumbs.
Sprinkle 5 to 6 tablespoons cold water, a tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until pastry is just moist enough to hold together. With hands, shape pastry into a ball (If it is a hot day, wrap in waxed paper and refrigerate 1/2 hour.)
For two crust pie:
Divide pastry into 2 pieces, one slightly larger. Shape each piece into a ball. For bottom crust, on lightly floured surface, with lightly floured stockinette-covered rolling pin, roll larger ball into a circle 1/8 inch thick and about 2 inches larger all around than pie plate. Roll pastry circle gently onto rolling pin; transfer to pie plate and unroll, easing into bottom and side of plate.
For two pie crusts:
Divide pastry evenly in half; roll out and line pie plates as directed above.
For top crust, roll smaller ball as for bottom crust but, with sharp knife, cut a few short slashes or a design in center of circle; center over filling in bottom crust. With scissors or sharp knife, trim pastry edges, leaving a 1-inch overhang. Fold overhang under, then bring up over pie plate rim; pinch to form a high edge, then make a decorative edge. Bake pie as directed in recipe.
For Single Pie Crust:
In medium bowl, with fork, stir flour and salt. With pastry blender or two knives used scissor fashion, cut shortening into flour until mixture resembles coarse crumbs.
Sprinkle 2 to 3 tablespoons cold water, a tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until pastry is just moist enough to hold together. With hands, shape pastry into a ball. (If it is a hot day, wrap in waxed paper and refrigerate 1/2 hour.)
On lightly floured surface, with lightly floured stockinette covered rolling pin, roll pastry into circle 1/8 inch thick and about 2 inches larger all around than pie plate. Roll pastry circle gently onto rolling pin; transfer to pie plate and unroll, easing into bottom and side of plate. With kitchen scissors or sharp knife, trim pastry edges, leaving a 1-inch overhang. Fold overhang under; pinch to for a high edge, then make a decorative edge. Fill and bake as directed in recipes.
Single Baked Pie Crust 8 or 9-inch:
Preheat oven to 425 degrees. With fork, prick bottom and sides of crust in many places to prevent puffing during baking.
Bake 15 minutes or until golden. Cool.