Basic Pastry
Yield
1 crustPrep
20 minCook
15 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
vegetable shortening
|
|
| 2 | tablespoons |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
vegetable shortening
|
|
| 3E+1 | ml |
water
cold |
|
Directions
Combine flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball; chill. To fit into pieplate, roll dough to ⅛ inch thickness on a lightly floured surface.
Place in a pieplate; trim off excess pastry along edges.
Fold edges under and flute. For baked pastry shell, prick bottom and sides of pastry generously with a fork.
Bake at 450℉ (230℃) for 10 to 12 minutes or until golden pie.
