- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. or 10-in pie plate.
- Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond the edge of plate; flute edges. Fill or bake shell according to recipe directions. Yield: 1 pastry shell (9 or 10 inches).
Originally published as Pastry for Single-Crust Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p142
Reviews for Pastry for Classic Single-Crust Pie
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Reviewed Dec. 14, 2010
THIS WAS THE EASIEST RECIPE EVER. BEST PIE CRUST I'VE EVER MADE. I'VE ALWAYS FAILED AT MAKING PIE CRUST & HAVE BOUGHT THE PRE-MADE... NOT ANYMORE!!!
Reviewed Jul. 13, 2010
I've made this pie crust many times and it is delicious.