Friday, March 8, 2019

How to Make Pastry for a One Crust Pie

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1 cup sifted enriched flour
1/2 tsp salt
1/3 cup shortening (or lard)
2-3 tbsp ice water

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Mix and sift flour and salt.  Cut in shortening with a pastry blender.  Sprinkle with cold water.  Gather dough together and press firmly into a ball.  Roll out into a circle 1" larger than pan, all around.  Fit loosely into pan.  Avoid stretching to prevent shrinkage.

Let pastry rest a few minutes then fold extra pastry back and under and build up a high fluted edge even with the pan rim.

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Prick bottom of unfilled shell with fork to keep pastry from puffing up and warping during baking.  Bake in very hot oven 450F until delicately browned, 12-15 minutes.  After 5 minutes of baking look at pastry shell and quickly collapse any bubbles by pricking.

Cool pastry shell in the pan on a cake rack away from any draft before adding filling.

If filling and pastry are baked together do not prick the crust.  Bake according to recipe directions for the pie.

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