Looking for a homemade pastry for pies and tart? Then check out this recipe that is ready in 20 minutes.
Pastry for Pies and Tarts
- Prep Time 20 min
- Total 20 min
- Ingredients 8
- Servings 8
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
Instructions
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Step1In 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.)
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Step2For 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.
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Step3For 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.
Nutrition
140
Calories
9g
Total Fat
2g
Protein
12g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1/8 of Recipe
- Calories
- 140
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 0mg
- 0%
- Sodium
- 135mg
- 6%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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