Basic Pastry Shell

Title:
Basic Pastry Shell

Yield:
1 Servings

Categories:
Pastries,
Pastry




Ingredients:





 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