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Basic Pastry Shell's picture
  All purpose flour 1 3⁄4 Cup (28 tbs), sifted
  Salt 1⁄2 Teaspoon
  Vegetable shortening 6 Tablespoon, solid
  Cold butter 2 Tablespoon
  Ice water 4 Tablespoon

Sift the flour and salt into a mixing bowl.
Cut in the shortening and butter with a pastry cutter or two knives until mixture resembles coarse meal.
Sprinkle 2 tablespoons ice water over mixture and mix lightly until dough can be gathered together.
If dough is too dry and it crumbles, add a little more water until it comes together.
Form dough into a ball, wrap, and refrigerate at least 1 hour.
When dough is chilled, roll it out on a lightly floured surface until slightly larger than the pie pan.
Place pastry in the pan, fold over, and flute the edges.
Chill the pie shell for 30 minutes to 1 hour before baking blind, or filling and baking.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1807 Calories from Fat 1027

% Daily Value*

Total Fat 116 g179.2%

Saturated Fat 38.2 g191.2%

Trans Fat 11.8 g

Cholesterol 64.5 mg21.5%

Sodium 1151.5 mg48%

Total Carbohydrates 167 g55.6%

Dietary Fiber 5.9 g23.6%

Sugars 0.6 g

Protein 23 g45.7%

Vitamin A 15% Vitamin C

Calcium 4.3% Iron 56.8%

*Based on a 2000 Calorie diet

Basic Pastry Shell Recipe