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Remember to chill the pastry before rolling. Patty chills her bowl and utensils as well. This makes the pastry easier to work with.
Prep: 15 minutes Chill: 30 minutes
1 1/3 cups all-purpose flour
1 tsp. sugar (optional)
1/4 tsp. salt
1/3 cup shortening, chilled
3–4 Tbsp. cold milk
1. In a medium bowl stir together flour, sugar (if desired), and salt. Using a pastry blender, large fork, or the tips of your fingers, cut in or pinch or squeeze the shortening until mixture resembles crumbs the size of peas. Tossing the mixture quickly and lightly with a fork, sprinkle in the milk, 1 tablespoon at a time, until dough holds together when lightly pressed. Gather dough into a ball. Cover with plastic wrap and chill for about 30 minutes.
2. On a lightly floured surface, roll dough to a 12-inch circle, rolling from the center to the edges and giving dough quarter-turns frequently. Place the 9-inch pie plate upside down on top of the rolled-out dough. Using a small knife, cut a circle around the plate, leaving a 1-inch border of dough around the plate. Transfer dough to pie plate (you may want to drape it over a rolling pin to do so), easing dough into plate. If necessary, trim dough 1/2 inch beyond rim of plate. Turn edges under and flute or crimp as desired. Fill and bake as directed in individual recipes. Makes pastry for one 9-inch single-crust pie. |
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