Flaky Pastry For Single Crust Pie
|All purpose flour||1 Cup (16 tbs)|
|Shortening/Unsalted margarine/butter||1⁄3 Cup (5.33 tbs) (Very Cold)|
|Ice water||2 1⁄2 Tablespoon|
In a bowl, combine sifted flour and salt.
Cut in shortening with a pastry blender or two knives until mixture resembles coarse cornmeal.
Sprinkle in ice water, one tablespoon at a time, tossing lightly and stirring with a fork.
Try to moisten mixture in sections, pushing moist dough aside to add water to the driest portion.
The dough should be just moist enough to hold together when pressed gently with the fork.
Dough should not be sticky.
Shape dough into a ball and carefully flatten into a half-inch-thick round.
Smooth edges to prevent cracking when you roll.
Wrap in waxed paper and chill in the refrigerator for twenty minutes.
Lightly flour your surface and rolling pin.
Using short, gentle strokes, roll the dough lightly from the center out in all directions to 1/8 inch thickness.
Form a circle one inch larger than an inverted 8- or 9-inch pie plate.
Fold pastry in half.
Ease loosely into the pan with fold in center.
Do not stretch.
Dough shrinks slightly as it bakes and will crack.
Gently pat out air pockets.
Fold edge of crust under, press up into rim of pan, and crimp as desired.
Pie is ready for filling.
If you are prebaking an empty shell, prick entire surface with tines of fork.
Refrigerate for 1/2 hour.
If you prefer to prebake the crust, place in preheated 350° oven for 15 to 25 minutes or until browned to your taste.
Cool before filling.