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Pastry for Single-Crust Pie Recipe

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This is the recipe we use in the Test Kitchen when we test readers' pie recipes that don't include a specific recipe for the pastry. —Janet Briggs

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Pastry for Single-Crust Pie Recipe

Prep/Total Time: 10 min.

Yield: 6-8 Servings

10 10

Ingredients

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

Directions

In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate.
Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions. Yield: 1 pastry shell (9 or 10 inches).

Nutritional Facts 1 serving (1 each) equals 144 calories, 8 g fat (2 g saturated fat), 0 cholesterol, 148 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pastry for Single-Crust Pie in Country Woman May/June 1998, p40

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