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Basic Pastry Shell Recipe
|All purpose flour||1 3⁄4 Cup (28 tbs), sifted|
|Vegetable shortening||6 Tablespoon, solid|
|Cold butter||2 Tablespoon|
|Ice water||4 Tablespoon|
Serving size: Complete recipe
Calories 1807 Calories from Fat 1027
% Daily Value*
Total Fat 116 g179.2%
Saturated Fat 38.2 g191.2%
Trans Fat 11.8 g
Cholesterol 64.5 mg
Sodium 1151.5 mg48%
Total Carbohydrates 167 g55.6%
Dietary Fiber 5.9 g23.6%
Sugars 0.6 g
Protein 23 g45.7%
Vitamin A 15% Vitamin C
Calcium 4.3% Iron 56.8%
*Based on a 2000 Calorie diet
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.