Single Crust Plain Pastry for Pies or Mini Crust


For the die-hard cook who likes to make their pie crust from scratch. I’ve had this recipe since I was a young girl.


  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 6 tbsp shortening
  • 2 - 3 tbsp cold water


Step 1

In a glass mixing bowl, combine the salt and flour. Cut half of the shortening into the flour with a pastry blender until the mixture resembles coarse meal. Then add the remaining shortening until the particles are the size of small peas.

Step 2

Add the water a little at a time, mixing lightly with a fork. Shape the dough into a firm ball with the hands.

Step 3

Roll out on a lightly floured board (cloth covered preferable). Place loosely in a 9 inch pan and cut 1 inch larger than the pan.

Step 4

Fold edge under. Moisten the rim of the pan. Flute the edge. For BAKED pastry prick the sides and bottom of the pastry with a fork to prevent shrinkage.

Step 5

Bake at 475 degrees for 8 to 10 minutes or until lightly brown.


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Kaplan, Louisiana Louisiana
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