Classic Pie Pastry

This is the recipe I always use for pie crusts. It is super simple and the dough can always be refrigerated or frozen to use later. Even if I only need a single pie crust I usually make the double so I have another crust on hand for later.

Classic Pie Pastry (Pie Crust)


INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

DIRECTIONS:
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.

For a double crust, divide dough in half so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.


Nutritional Analysis: 1 cooked pie pastry equals 144 calories, 8 g fat (2 g saturated fat), 0 cholesterol, 148 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Source: Taste of Home