- 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."
"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."
"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!!"