Course Dessert, Pie


  • 2 C flour
  • 1 tsp salt
  • 3/4 C shortening
  • 4-6 T cold water


  1. Sift flour with salt. Cut in fat until mixture is granular. Sprinkle water over mixture, blending lightly with fork. Add water sparingly until dough clings together but is not wet. Let stand 5 min. before rolling. Makes two 9" crusts.
  2. Baked Pastry Shells
  3. Roll pastry thin; place in pie pan or muffin pans. Trim 1/4 to 1/2" from edge. Double edge of pastry over and pinch with fingers to make an upright rim. Or shape pastry to outside of pans and trim close. Prick bottom and sides of pastry well with a fork to keep crust flat. Bake.
  4. Baking Guide
  5. Pie Minutes Oven
  6. Pie or tart shells 10-12 425°
  7. Custard-type, baked shell 25-30 350°
  8. Custard-type, unbaked shell 8-10 450°
  9. Fruit, two-crust 30-50 425°
pastry recipe
Pastry Recipe
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