One Crust Pie Pastry

Bay Laurel's Note:

Oh my oh my. Everytime I make a crust I decide it is better than the last. So as of right now, this is my favorite. I got it out of a Betty Crocker cookbook. It calls for shortning but I used butter flavor Crisco. I don't know how big of a difference that makes but thats how I am going to post this recipe. This is very light,crispy, and buttery so it melts in your mouth. Watch out, you will want to eat it all.YUM!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8

Yield: 1.0 pie

• 1 cup all-purpose flour
• ½ teaspoon salt
• 1⁄3; cup plus 1 tablespoon Butter Flavor Crisco
• 2 -3 tablespoons cold water

Directions:

1. Unbaked One-Crust Pie Crust:.
2. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky.
4. If refrigerated longer, let pastry soften slightly before rolling.
5. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
6. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.
7. 2. Baked Pie Crust:
8. Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
9. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
10. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
11. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate.
12. Fold and roll pastry under, even with plate; flute as desired.
13. For tart, trim overhanging edge of pastry even with top of tart pan.
14. Prick bottom and side of pastry thoroughly with fork.
15. Bake 8 to 10 minutes or until light brown; cool on wire rack.