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Plain Pastry

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Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Cold water 5 Tablespoon
Directions

Sift together flour and salt.
Cut in shortening with pastry-blender or blending fork till pieces are size of small peas.
Sprinkle 1 tablespoon of the water over part of flour-shortening mixture.
Gently toss with fork; push to one side of bowl.
Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side.
Repeat till all is moistened.
Gather up with fingers; form in a ball.
On lightly floured surface, flatten ball slightly and roll 1/8 inch thick.
Roll spoke-fashion, from center to edge of dough.
Use light strokes.
Transfer pastry to pie plate, fitting loosely onto bottom and sides.
Trim 1/2 to 1 inch beyond edge; fold under and flute.
Do not prick. (If baked pie shell is needed, prick bottom and sides well with a fork. Bake at 450° till golden, 10 to 12 minutes.)

Recipe Summary

Course: 
Dessert
Method: 
Baked

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