Pastry for Classic Single-Crust Pie Recipe

5 2 2
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Pastry for Classic Single-Crust Pie Recipe

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5 2 2
Publisher Photo
If you want to try your hand at making pie pastry from scratch, give this traditional recipe from our Test Kitchen a try.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water

Directions

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

Nutritional Facts

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

  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold water
  1. 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.
  2. 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

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Reviews forPastry for Classic Single-Crust Pie

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MY REVIEW
SHAMROCK69 User ID: 5683382 64077
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!!!"

MY REVIEW
baking mama User ID: 3356506 82246
Reviewed Jul. 13, 2010

"I've made this pie crust many times and it is delicious."

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