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Plain Pastry

Chef.at.Home's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Cold water 4 Tablespoon
Directions

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 fork; push to side of bowl.
Repeat till all is moistened.
Form dough into a ball.
Continue as directed in recipe.
For single-crust pie: Flatten dough on lightly floured surface.
Roll from center to edge till 1/8 inch thick.
Fit pastry circle into a 9-inch pie plate.
Trim 1/2 to 1 inch beyond edge of pie plate.
Fold under and flute edge.
Continue as directed in recipe.
For double-crust pie: Prepare dough as directed above, except double the recipe.
Form into two balls.
Flatten each ball on a lightly floured surface.
Roll each from centerto edge till 1/8 inch thick.
Fit one pastry circle into a 9-inch pie plate.
Trim crust even with rim of plate.
Continue as directed in recipe.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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4.42
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1059 Calories from Fat 614

% Daily Value*

Total Fat 70 g107%

Saturated Fat 17.3 g86.3%

Trans Fat 9 g

Cholesterol 0 mg

Sodium 976.6 mg40.7%

Total Carbohydrates 95 g31.8%

Dietary Fiber 3.4 g13.5%

Sugars 0.3 g

Protein 13 g25.8%

Vitamin A Vitamin C

Calcium 2.2% Iron 32.5%

*Based on a 2000 Calorie diet

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Plain Pastry Recipe