Pastry Shell
Ready In: 25 mins
Serves: 4-6
Yields: 1 pie shell
Ingredients
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄3 cup shortening
- 2 tablespoons cold water (about)
Directions
- Mix flour and salt thoroughly. Mix in fat only until mixture is crumbly.
- Add a little water at a time, blending lightly. Dough should be just moist enough to cling together when pressed.
- Shape dough into a ball. Roll out on a lightly floured surface or between two sheets of waxed paper. Fit carefully into piepan. Lift edges and smooth out air bubbles. For baked pastry shell, trim pastry, leaving about 1 inch around the edge. Fold edge under and shape into an upright rim.
- Prick bottom and sides well with a fork. Bake at 450-degress F (very hot oven) 12 to 15 minutes, or until golden brown.
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