Pastry For 1-Crust Pie Recipe
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Summary
MethodBaked
Ingredients
2 to 3 tablespoons cold water
1 1/2 cups Pie Crust Mix
Directions
1. Sprinkle 2 to 3 tablespoons cold water over 1 1/2 cups Pie Crust Mix, a teaspoonful at a time, mixing lightly with a fork after each addition. Add only enough water to hold pastry together. Do not overhandle.
2. Shape into a ball and flatten on a lightly floured surface.
3. Roll from center to edge into a round about 1/8 inch thick and 1 inch larger than overall size of pan.
4. Loosen pastry from surface with spatula and fold in quarters. Gently lay pastry in pan and unfold, fitting it into pan so it is not stretched.
5. Trim edge so pastry extends about 1/2 inch beyond edge of pan. Fold under at edge and flute.
6. If baked shell is desired, prick in several places with fork.
7. Bake at 450CF 10 to 15 minutes, or until crust is light golden brown. Check pastry frequently during baking. If blisters appear, prick with fork to flatten and return crust to oven.
2. Shape into a ball and flatten on a lightly floured surface.
3. Roll from center to edge into a round about 1/8 inch thick and 1 inch larger than overall size of pan.
4. Loosen pastry from surface with spatula and fold in quarters. Gently lay pastry in pan and unfold, fitting it into pan so it is not stretched.
5. Trim edge so pastry extends about 1/2 inch beyond edge of pan. Fold under at edge and flute.
6. If baked shell is desired, prick in several places with fork.
7. Bake at 450CF 10 to 15 minutes, or until crust is light golden brown. Check pastry frequently during baking. If blisters appear, prick with fork to flatten and return crust to oven.
