Pastry For A Single Pie Crust Shell
The sisterhood delight in baking and creating there own recipes for pies, and breads. This is a standard recipe we use for making our own pie crust shell. It is a lot cheaper. We can increase the ingredient amounts to feed a large group of people.
Ingredients:
1¼ cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 to 4 TBSP. cold water
Preparation:
- Stir together flour and salt. Cut in shortening till pieces are the size of small peas.
- Sprinkle 1 tablespoon water over part of the mixture: gently toss with a fork. Push to side of bowl: repeat procedure till all is moistened.
- Form dough into a ball.
- On tightly floured surface. flatten dough with hands. Roll from center to edge, forming a circle about 12 inches in diameter.
- Wrap pastry around rolling pin.
- Unroll onto a 9-inch pie plate.
- Ease pastry into pie plate, being careful to avoid stretching pastry.
- Trim edge 1/2 to 1 inch beyond edge of pie plate; fold excess under.
- Flute edge.
- For a baked pie shell, prick bottom and sides. Bake in 450° oven for 10 to 12 minutes.
For dishes such as quiches, line pastry with foil and fill with dry beans. Bake in 450° oven for 5 minutes. Remove beans and foil. Continue baking 5 to 7 minutes longer or till golden brown.
Makes one 9-inch pastry shell.