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Pastry for 9-inch Single Crust Pie

From Lynne Wilson


1¼ cups flour
¾ tsp. salt
6½ Tbsp. solid vegetable shortening
3-4 Tbsp. ice water (more or less)


Using a fork, stir the flour and salt together. Cut in the shortening with a pastry blender or two knives until the mixture resembles a very coarse cornmeal. Stir in the ice water with a fork, a Tbsp. at a time, until the pastry binds together. Press into a ball. Chill for 30 minutes.

Roll out on a lightly floured surface and place in a pie plate. I roll it up on a rolling pin and then unroll it over the pie plate. If you prefer, fold the crust in half and place it in the pie plate. Fit the pastry loosely into the pie plate and trim the edges.