Basic Pastry

posted by luvcookin 11-17-98 7:09 PM

Basic Pastry

This pastry stirs together in 5 minutes, chills in freezer, and is ready to roll in 40 minutes.

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

Combine flour and salt in a medium bowl; cut in shortening with a pastry blender until crumbly (mixture should have rregular-size pieces).

Sprinkle cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened. (Squeeze dough firmly between your fingers after adding 3 tablespoons water; if it falls apart, add remaining tablespoon water.)

Shape dough into a flattened disk; wrap in plastic wrap, and chill 2 hours or freeze 30 minutes.

Let stand at room temperature 5 minutes. Turn dough out onto
a floured surface, and roll to 1/8-inch thickness.

Place in a 9-inch pie plate. Trim off excess pastry along edges; fold edges under, and crimp.

Prick pastry a few times with a fork if baking. (Do not prick if pastry is going to be filled before baking.)

Freeze or Bake at 450 for 10 to 12 minutes or until golden brown. Cool on a wire rack. Makes 1 (9-inch) pastry shell.

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