Wed Sep 07, 2011 6:30 pm
Basic Pastry Shell:
1+1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 Tablespoons cold water (up to 4)
Combine flour and salt in a medium bowl, cut in shortening with a pastry blender until crumbly (mixture should have irregular-size pieces).
Sprinkle cold water, 1 Tablespoon at a time, evenly over surface and stir with a fork until dry ingredients are moistened. (Squeeze dough firmly between your fingers after adding 3 Tablespoons water. If it falls apart, add remaining Tablespoon water).
Shape dough into a flattened disk and then wrap in plastic wrap and chill 2 hours or freeze 30 minutes. Let stand at room temperature 5 minutes.
Turn dough out onto a floured surface and roll to 1/8-inch thickness.
Place in a 9-inch pieplate. Trim off excess pastry along edges; fold edges under and crimp. Prick pastry a few times with a fork if baking. (Do not prick if pastry is going to be filled before baking).
Bake at 450F for 10 to 12 minutes or until golden brown. Cool on a wire rack.
Makes 1 (9-inch) pastry shell.
Note: To freeze unbaked, press crust into a aluminium pie tin. Cover with plastic wrap. Can be baked from frozen state.