Plain Pastry Shell
|Flour||1 Cup (16 tbs)|
|Butter/Margarine||6 Tablespoon, chilled and cut into 1/4-inch slices|
|Ice water||3 Tablespoon|
1. Place flour in a deep 1-quart bowl. Add butter slices and salt. Using a pastry blender or two knives cut butter into flour until particles are the size of small peas. Sprinkle on water 1 tablespoon at a time, stirring with a fork to gather dough. Form dough into a ball. If possible, wrap in plastic and refrigerate for 1/2 hour to firm and relax dough.
2. Place ball of dough on a lightly floured work surface. Rolling from the center out, quickly form into a circle 11-inches in diameter. Fold pastry into fourths and place in a 9-inch glass pie plate. Unfold and gently maneuver to fit contours of the plate. Fold overhanging pastry maneuver to fit contours of the plate. Fold overhanging pastry underneath to build up a double-thickness rim around the edge. Crimp or flute the rim. Prick the sides and bottom of the shell thoroughly with a fork.
3. Place shell on saucer in the oven to elevate. Microwave, uncovered, at Cook Cycle 1 (power level 10) for 8 to 10 minutes, or until pastry looks dry and flaky. Let cool before filling.