Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/654/Pie_Crust_for_One-Crust_Pie
Pie Crust for One-Crust Pie
Yield: 1 crust
Ingredients
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One-Crust Pie (9-Inch)
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| 1/3 |
cup |
plus 1 tablespoon shortening
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| 1 |
cup |
all-purpose flour
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| 1/4 |
teaspoon |
salt
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| 2-3 |
tablespoons |
cold water
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One-Crust Pie (10-Inch)
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| 1/2 |
cup |
shortening
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| 1 1/3 |
cups |
all-purpose flour
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| 1/2 |
teaspoon |
salt
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| 3-4 |
tablespoons |
cold water
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Directions:
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2-inches larger than inverted pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1-inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe. FOR BAKED PIE SHELL: Heat oven to 475 F. Prick bottom and side thoroughly with fork. Bake 8 to 10 mintes or until light brown; cool.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/654/Pie_Crust_for_One-Crust_Pie