Classic Pastry Crust

By tbarg

Pampered Chef

Ingredients

• For single crust:
• 1 1/4 cups flour
• 1/4 tsp. salt
• 1/4 cup solid vegetable shortening
• 3 Tbsp. cold butter
• 2-4 Tbsp. ice-cold water
• For double crust:
• 2 1/2 cups flour
• 1/2 tsp. salt
• 1/2 cup solid vegetable shortening
• 6 Tbsp. cold butter
• 5-7 Tbsp. ice-cold water

Details

Servings 1

Preparation

Step 1

Combine flour and salt in lg. bowl; mix well. Cut shortening and butter into flour with pastry blender until mixture resembles small peas. Sprinkle 1 Tbsp. water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball.
Gather pastry into a ball; flatten to 1/2 in thick. Cover, refrigerate dough 30 minutes. (For double crust, divide dough in half before flattening and refrigerating).
Place dough on center of lightly floured pastry mat. Roll out to desired size and use as desired.