Pastry for Pies and Tarts

Looking for a homemade pastry for pies and tart? Then check out this recipe that is ready in 20 minutes.

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ingredients 8
Prep Time 20 min
Total Time 20 min

Ingredients

One-Crust Pie or Tart

1: cup all-purpose flour

1/2: teaspoon salt

1/3: cup shortening

2: to 4 tablespoons ice water

Two-Crust Pie or Tart

2: cups all-purpose flour

1: teaspoon salt

2/3: cup shortening

5: to 7 tablespoons ice water

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Directions

1 In medium bowl, mix flour and salt. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, while tossing and mixing lightly with fork; add water until dough is just moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)
2 For ONE-CRUST PIE or TART: Shape dough into 1 ball; flatten ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). If using pie plate, fold edge under to form a standing rim; flute edges. If using tart pan, trim pastry edges if necessary. • For BAKED SHELL (UNFILLED): Generously prick bottom and side of pastry with fork. Bake at 450°F 9 to 12 minutes or until lightly browned. Cool completely on wire rack. Continue as directed in recipe. • For FILLED PIE or TART: Fill and bake as directed in recipe.
3 For TWO-CRUST PIE or TART: Shape dough into 2 balls; flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). Trim pastry even with pie plate or tart pan edge. Roll out remaining pastry; set aside. Continue as directed in recipe.

EXPERT TIPS

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Expert Tips

Cheese Pastry: For One-Crust pastry, add 1/4 to 1/2 cup shredded Cheddar or American cheese to flour. Omit salt. (For Two-Crust pastry, use 1/2 to 1 cup.) Whole Wheat Pastry: For One-Crust pastry, substitute up to 1/2 cup whole wheat flour for all-purpose flour. Additional water may be necessary. (For Two-Crust pastry, use up to 1 cup whole wheat flour.)