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Classic Pie Pastry

TOTAL TIME: Prep: 15 min. + chilling YIELD: 1 pastry for a single- or double-crust pie (9 or 10 inches).
Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.

Ingredients

  • INGREDIENTS FOR SINGLE-CRUST PIE
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water
  • INGREDIENTS FOR DOUBLE-CRUST PIE
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 7 tablespoons cold water

Directions

  • 1. In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
  • 2. For a single crust, roll out dough on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Fill or bake according to recipe directions.
  • 3. For a double crust, divide dough into 2 portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer to pie plate. Trim crust even with edge of plate. Add filling. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts

1 each: 144 calories, 8g fat (2g saturated fat), 0 cholesterol, 148mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.

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