Basic Pastry Shell

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Title: Basic Pastry Shell
Yield: 1 Servings
Categories: Pastries, Pastry


1 1/4 c All-purpose flour
1/2 ts Salt
1/2 c Shortening
3 tb 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; 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.)

Freeze Bake at 450? for 10 to 12 minutes or until golden brown. Cool on a
wire rack. Makes 1 (9-inch) pastry shell.

Notes: This pastry stirs together in 5 minutes, chills in the freezer, and
is ready to roll in 40 minutes.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1039 by Suzy Wert on Jan
23, 1998