If you’re looking to master the art of pie-making, the One Crust Pie Pastry is a fantastic recipe to add to your repertoire. With just a few simple ingredients, you can create a flaky, delicious crust that pairs perfectly with your favorite fillings. Let’s get started on the delightful pastry.
When it comes to flour, all-purpose is your go-to, but you could try a gluten-free blend if needed. For those avoiding gluten, just make sure to select a reliable brand. The Butter Flavor Crisco is key for that rich taste, yet if you prefer, you can swap it with unsalted butter, just keep in mind the texture may vary. Always check for allergies, especially with ingredients like flour and shortening.
Scones, Biscuits & Pastry
One Crust Pie Pastry Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon Butter Flavor Crisco
- 2 -3 tablespoons cold water
Instructions
- In a medium bowl, mix 1 cup of all-purpose flour and 1/2 teaspoon of salt together.
- Cut in 1/3 cup plus 1 tablespoon of Butter Flavor Crisco using a pastry blender or by pulling 2 table knives through the mixture in opposite directions until it resembles small peas.
- Sprinkle in cold water, starting with 2-3 tablespoons, one tablespoon at a time, tossing with a fork until the flour is moistened and the pastry almost leaves the side of the bowl. You can add 1 to 2 teaspoons more water if needed.
- Gather the pastry into a ball and shape it into a flattened round on a lightly floured surface. Wrap it in plastic wrap and refrigerate for about 45 minutes, allowing it to firm up but remain pliable.
- Once ready, roll the pastry into a circle that is 2 inches larger than your upside-down 9-inch glass pie plate or 3 inches larger than a 10- or 11-inch tart pan.
- Fold the pastry into fourths and carefully place it in the pie plate. Unfold and gently ease it into the plate, pressing firmly against the bottom and sides without stretching.
- Trim the overhanging edge of the pastry to 1 inch from the rim of the pie plate. Fold and roll the pastry under until it’s even with the plate and flute as desired.
- For a baked pie crust, preheat the oven to 475ºF. Prick the bottom and sides of the pastry thoroughly with a fork before baking.
- Bake for 8 to 10 minutes or until light brown, then cool on a wire rack.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 3 of 3: