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An excellent basic pastry
for both dessert and savory pies.
Pie
Pastry
- 2 1/4 cups all-purpose
flour
1/2 teaspoon salt
3/4 cup vegetable shortening
2 tablespoons butter, chilled
5 tablespoons ice cold water
- Sift together flour and
salt into a bowl. Cut in shortening and butter until the size
of small peas. Add up to 5 tablespoons water, a tablespoon at
a time, until moistened. Use only enough water to allow pastry
to form a ball. Mix gently then refrigerate for 15 minutes.
- After dough has chilled,
roll to 1/8-inch thickness between pieces of wax paper, fold
into quarters and ease into pie plate. Unfold, pressing firmly
against the bottom and sides. Trim and crimp edges.
- For a baked pastry shell,
prick sides and bottom with a fork then bake at 450°F (230°C)
8 to 10 minutes or until light brown. Cool completely before
filling.
Makes 2 single crusts for
up to 10-inch pie pan.
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