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Category: Dessert
Plain Pastry Dough - TastyPlanner.com
Chef: Who's ya sista?
This is the most tender and flakiest pie dough I have ever had. You can use it for pies or tart shells. It is also the dough used for our Cornish Pasty recipe.
Recipe Source: Mama
Ingredients
For a single pie shell, one 8 inch double crust pie or 4-6 start shells:
1 1/2 cups sifted all-purpose flour
1/2 Tsp. salt
1/2 cup shortening
5 Tbsp. ice water
For one 9 or 10 inch double crust pie, one 8-9 inch lattice top pie, or 6 to 8 start shells:
2 cups sifted all-purpose flour
1 tsp. salt
2/3 cup shortening
7 tbsp. ice water
Instructions
Sift together flour and salt. Cut in shortening with pastry blender or blending fork until pieces are size of small peas.
To make pastry extra tender and flaky, divide shortening in half. Cut in first half until mixture looks like corn meal. Then cut in remaining half until it looks like small peas.
Sprinkle 1 tbsp. of the water over part of flour/shortening mixture. Gently toss with fork: push to one side of bowl.
Sprinkle next tbsp. of water over dry part; mix lightly; push to moistened part at side. Repeat until all is moistened. Gather up with fingers: form into a ball. (For two crust pie, divide dough for upper and lower crust. Form each in ball.)
On lightly floured surface, flatten ball slightly and roll 1/8 inch thick. If edges split, pinch together. Always roll spoke fashion, going from center to edge of dough. Use light strokes.
To transfer pastry, roll it over rolling pin; unroll pastry over pie plate, fitting loosely onto bottom and sides.
To bake pie shell for single crust pie:
Transfer pastry to pie plate. Fit loosely onto bottom and sides. Trim 1/2 inch beyond edge: fold under the flute.
If baked pie shell is needed, prick bottom and sides well with a fork. (no puffing as shell bakes) Bake in very hot oven (450 degrees) till pastry is golden, 10-12 minutes.
If filling and crust are to be baked together then do not prick the pastry first. Pour in filling and bake as directed in pie recipe.
To bake a double crust Pie:
Prepare pastry as directed above. Fit the lower crust in pie plate. Slash upper crust with your own design. Trim lower crust even with rim of pie plate, moisten the edge. Add top crust; trim 1/2 inch beyond edge; tuck it under edge of lower crust- this seals in juice. Crimp edge and bake as directed in the pie recipe.
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