- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
- 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).
Reviews for Pastry for Single-Crust Pie
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"Have been searching for a pie crust recipe for chicken pot pie. Oven temp and time would really help new bakers."
"My entire family loved, even the picky ones"
"This pie crust is the **ONLY ONE** I use. Would recommend baking at 425 degreesfor 8-9 minutes, depending on your oven. Excellent results every time!! making Farm Journal's Lemon meringue Pie later today once crust has had time to cool."
"perfect-easy-deliciousI used coconut oil and whole wheat flour and it was amazing"
"There is no oven temperature or length of time to bake this pie."