(For one single-crust pie or 4 to 6 tart shells)

1 1/2 cups flour                                                  
 ½  teaspoon  salt
1/2 cup shortening
1 teaspoon  baking powder
 5-6 tablespoons cold water

Place plastic mixing blade into mixing container. Place allthe ingredients except the water in the food processor and blend until finecrumbs are formed. Add the water a little at a time through feed tube until thedough is sufficiently moist to form into a ball. Stop, unplug unit and removedough. Flatten on lightly floured surface by pressing with edge of hand 3 timesacross in both directions. Roll from center to edge till 1/8 inch thick.

To bake 8, 9, or 10-inch single-crustpie shells:

Fit pastry into pie plate; trim to about 1 /2″ beyondedge; fold under and flute edge. Prick bottom and sides well with fork.(Alternatively, line pastry with waxed paper and fill it with enough dried beansto hold the pastry flat while it cooks.  Ifyou have bought special “beans” for this purpose, that’s fine. Otherwise just save some beans for this purpose.) Do not prick shell ifit is to be filled before baking. Bake at 450° F. for 10 to 12 minutes, oruntil golden. Cool.

To bake tart shells:

Prepare pastry, roll until dough is 1 /8″ thick. Cutin 5-6 inch circles. Fit into tart pans; press out bubbles. Trim 1/2 inch beyondedge; turn under; flute. Prick bottom and sides. (Or fit 5-inch circles overinverted custard cups; pinch together 4 corners; prick.) Bake at 450° F. for 10to 12 minutes, or until golden. Cool.


This recipe has not been kitchen tested.

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