Basic Pastry Shell Recipe
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Summary
Ingredients
1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
6 tablespoons solid vegetable shortening
2 tablespoons cold butter
2 to 4 tablespoons ice water
Directions
Sift the flour and salt into a mixing bowl.
Cut in the shortening and butter with a pastry cutter or two knives until mixture resembles coarse meal.
Sprinkle 2 tablespoons ice water over mixture and mix lightly until dough can be gathered together.
If dough is too dry and it crumbles, add a little more water until it comes together.
Form dough into a ball, wrap, and refrigerate at least 1 hour.
When dough is chilled, roll it out on a lightly floured surface until slightly larger than the pie pan.
Place pastry in the pan, fold over, and flute the edges.
Chill the pie shell for 30 minutes to 1 hour before baking blind, or filling and baking.
Cut in the shortening and butter with a pastry cutter or two knives until mixture resembles coarse meal.
Sprinkle 2 tablespoons ice water over mixture and mix lightly until dough can be gathered together.
If dough is too dry and it crumbles, add a little more water until it comes together.
Form dough into a ball, wrap, and refrigerate at least 1 hour.
When dough is chilled, roll it out on a lightly floured surface until slightly larger than the pie pan.
Place pastry in the pan, fold over, and flute the edges.
Chill the pie shell for 30 minutes to 1 hour before baking blind, or filling and baking.
