Pastry for Pies and Tarts

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  • 20 min prep time
  • 20 min total time
  • 8 ingredients
  • 0 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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