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Pastry Crust

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  All purpose flour 1 Cup (16 tbs) (divided)
  Ice water 3 Tablespoon
  Cider vinegar 1⁄2 Teaspoon
  Powdered sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Vegetable shortening 1⁄4 Cup (4 tbs)

Preheat oven to 400°.
Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well blended.
Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Add ice water mixture; toss with a fork until moist.
Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
Roll dough, still covered, into a 12-inch circle; chill 15 minutes.
Remove plastic wrap; fit dough into a 9-inch pie plate.
Press the dough against bottom and sides of pan.
Fold edges under; flute.
Pierce bottom and sides of dough with a fork; bake at 400° for 20 minutes or until edge is lightly browned.
Let cool on a wire rack.

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Pastry Crust Recipe