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Homemade Plain Pastry Recipe
|For one 8 or 9 inch 1 crust pie|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Cold water||5 Tablespoon|
|For one 9 inch 2 crust pie|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Cold water||7 Tablespoon|
Serving size: Complete recipe
Calories 3707 Calories from Fat 2150
% Daily Value*
Total Fat 243 g374.5%
Saturated Fat 60.4 g302.1%
Trans Fat 31.5 g
Cholesterol 0 mg
Sodium 2932.4 mg122.2%
Total Carbohydrates 334 g111.3%
Dietary Fiber 11.8 g47.3%
Sugars 1.2 g
Protein 45 g90.4%
Vitamin A Vitamin C
Calcium 7.5% Iron 113.8%
*Based on a 2000 Calorie diet
Sprinkle water over, 1 tablespoon at a time, tossing mixture after each addition.
Repeat till all is moistened.
Form into a ball.
(For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) Flatten on lightly floured surface.
Roll from center to edge till 1/3 inch thick.
To bake single-crust pie shells: Fit pastry into pie plate; trim 1/2 to 1 inch beyond edge; fold under and flute edge as desired.
Prick bottom and sides well with fork.
(If filling and crust are baked together do not prick.) Bake in 450° oven for 10 to 12 minutes or till golden.
For lattice-fop pie: Trim lower crust 1/2 inch beyond edge of pie plate.
Roll remaining dough 1/8 inch thick.
Cut strips of pastry 1/2 to 3/4 inch wide with pastry wheel or knife.
Lay strips on filled pie at 1-inch intervals.
Fold back alternate strips as you weave cross strips.
Trim lattice even with outer rim of pie plate; fold lower crust over strips.
Seal; flute edge.
For double-crust pie: Trim lower crust even with rim of pie plate.
Cut slits in top crust.
Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie.
Trim 1/2 inch beyond edge.
Tuck top crust under edge of lower crust.
If edge of crust browns too quickly, fold strip of foil around rim of crust, covering fluted edge.