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Plain Pastry

Course Desserts, Pie Crust, Pies & Crisps
Keyword Pies & Crisps

Ingredients

For one single-crust pie or 4 to 6 tart shells:

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 4 to 5 tbs cold water ice

For one 8, 9, 10-inch double-crust or lattice-top pie, two 8, 9, or 10-inch single-crust pies, 6 to 8 tart shells:

  • 2 cups all-purpose flour sifted
  • 1 tsp salt
  • 2/3 cup shortening
  • 5 to 7 tbs cold water ice

Instructions

  • cut 2 sheets of waxed paper square. Wet the countertop and place one sheet of waxed paper down ( so it will not move around). sprinkle waxed paper very lightly with flour, put pastry down and flatten and sprinkle lightly again with flour. cover with the second sheet of waxed paper. roll out into a circle to fit pie pan. adjusting waxed paper as needed.