- 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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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.
I used coconut oil and whole wheat flour and it was amazing
There is no oven temperature or length of time to bake this pie.
i just tried this recipe for the 1st time exactly as directed and it turned out wonderful. will let u know how it tastes :) i used it for the "Honey Pumpkin Pie" from taste of home :) (i have made alot of pies and this crust turned out better than any i have ever tried :) i am beyond impressed!!