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Pie Crust Flaky Pastry Recipe
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2005 Calories from Fat 1226
% Daily Value*
Total Fat 139 g213.5%
Saturated Fat 34.5 g172.4%
Trans Fat 18 g
Cholesterol 0 mg
Sodium 982 mg40.9%
Total Carbohydrates 167 g55.6%
Dietary Fiber 5.9 g23.6%
Sugars 0.6 g
Protein 23 g45.2%
Vitamin A Vitamin C
Calcium 3.7% Iron 57%
*Based on a 2000 Calorie diet
Work in the shortening, using a pastry blender or two knives until large loose crumbs the size of peas are formed.
Sprinkle in the water, a tablespoonful or so at a time, using a fork to draw the moistened crumbs into a ball.
Add no more water than is necessary to form the ball.
Turn out on a lightly floured board.
Quickly form dough into a ball with your hands.
Divide into two pieces for 9" or 10" pie shells.
To prepare unfilled tart shells, prick the pastry with a fork and bake at 425 degrees for 8-10 minutes.
Cool in the pan.