A Single Pie Crust

Submitted by Disque

"A basic, easy pastry crust for sweet or savory pies. "

 

• Ready In: 35mins
• Ingredients: 4
• Yields: 1 Crust
• Serves: 8

ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 cup vegetable shortening
• 3 -4 tablespoons cold water

directions

1. Mix flour and salt with a fork.
2. Add shortening to flour. Cut in with the back of a fork or a pastry blender, until the mixture looks like very coarse cornmeal.
3. Add water, one tablespoon at a time, tossing and stirring with a fork. Using your hands, mash the mixture and form into a ball.
4. To roll dough, dampen the counter or table with a sponge. Spread plastic wrap on the surface. Place dough in center and flatten slightly. Cover with plastic wrap. Using a rolling pin, shape into a circle. Shortening should look like the veins of marble throughout the crust.
5. Keeping dough between the plastic wrap, fold in half, and then half again. Refrigerate for 30 minutes - or even a few days.
6. To use, unfold crust and remove plastic wrap from the top side. Flip over a pie dish and fit it inside. Remove the remaining layer of plastic wrap.
7. Double recipe for a 2-crust pie.
8. NOTE: To pre-bake, as for a custard pie, prick dough liberally with a fork. Line dough with parchment paper and place dried beans on top of parchment. Bake in pre-heated oven at 375 degrees for about 12 minutes. Remove paper and beans; continue baking until crust has browned a little.