In a medium-sized bowl, sift together flour and salt. Using a pastry blender, cut in shortening until pieces are the size of coarse crumbs. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon at a time, until all the flour mixture is moistened.
On a lightly floured surface, use your hands to slightly flatten dough ball. With a flour-dusted rolling pin, roll pastry from center to edges. As dough shows resistance to rolling out, turn over and dust surface with a small about of flour. Continue rolling into a circle 2-inches larger than the inverted pie plate.
To transfer the pastry to the pie pan, fold dough in half and fold n half again (into quarter wedge). Place point in center of pan; unfold. OR, roll pastry around the rolling pin and unroll over the pie pan.
Ease dough down to fit the pan, being very careful to avoid stretching and tearing of the dough. Patch any holes that form with a small piece of dough that is sealed with a bit of water. Trim pastry to 1/2-inch beyond edge of pie plate. Fold under edge of pie pastry. Crimp edges as desired. Do NOT prick pastry. Bake as directed in individual recipes.
Originally Submitted
2/7/2009
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