Pastry Dough for 1-Crust Pie
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons cold butter or margarine, cut into pieces
- 2 tablespoons vegetable shortening
- 3 to 5 tablespoons ice water
Instructions:
Chilling a piecrust before baking helps it retain its shape
- In large bowl, with wire whisk, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
- Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
- Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or up to overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
- On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease into pie plate, gently pressing dough against side of plate.
- Make decorative edge as desired. Refrigerate or freeze until firm, 10 to 15 minutes. Fill and bake as directed in recipe.