Recipe courtesy of Pastry Pizazz by Marla Prusa, Home Baking Association Educator Award 2020.
Pastry for a Single-Crust Pie
- Prep Time
- Single pie crust
- Difficulty Level Beginner
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- 0 ratings
- 1 1/2 cups (6 oz/180g) all-purpose flour
- 1/2 cup (4.25 oz/120g) cold butter or shortening (or half of each)
- 1/4 cup ice water (2 oz/60g)
- 1/4 teaspoon table salt
- In a medium bowl, stir together flour and salt.
- Using a pastry blender, cut in butter and/or shortening until pieces are the size of small peas.
- Sprinkle 1 tablespoon of ice water over part of the flour mixture, gently toss with a fork and push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time until all the flour mixture is moistened. Form dough into a ball, flatten into a disc about 1-inch thick. Wrap and chill 30 minutes or briefly in freezer while preparing to roll out the dough.
- On a lightly floured surface or between two layers of waxed or parchment paper, using a rolling pin, roll the dough disc from the center out to form a circle about 12 inches in diameter.
- To transfer pastry either wrap pastry around the rolling pin or remove the top layer of waxed or parchment paper, turn over and center dough circle over a pie plate. Unroll pastry or remove paper and gently ease into the 9-inch pie plate, being careful not to stretch the dough.
- Trim pastry to 1/2 inch beyond the edge of the pie plate. Fold under extra pastry and crimp edge as desired. Bake as directed for the selected pie recipe.
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