pastry for single-crust pie

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Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

When rolling out the pastry, mend any cracks by wetting your fingers and pressing the dough together. You can also use this as a Double-Crust Pie by using the following: 2 cups all-purpose flour 3/4 teaspoon salt 2/3 cup shortening 6 to 7 tablespoons cold water Use same directions as this one. You can easily prepare a homemade pie anytime if you keep pastry dough or shells in the freezer. Shape dough into a flattened ball; wrap in plastic wrap and heavy-duty foil. Freeze for several months. Allow dough or shells to thaw before using.

Ingredients For pastry for single-crust pie

  • 1 1/4 c
    all-purpose flour
  • 1/2 tsp
  • 1/3 c
  • 4 to 5 Tbsp
    cold water

How To Make pastry for single-crust pie

  • 1
    In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms.
  • 2
    Roll out pastry to fit a 9" or 10" pie plate. Transfer pastry to pie plate. Trim pastry to 1/2" beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions.

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