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
4 to 5 Tbsp
How To Make pastry for single-crust pie
In a 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" 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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