Single-Crust Pie Pastry

Recipe

Dessert
Single-Crust Pie Pastry

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Recipe Data

8
Servings
30min
Prep
1hr
Total

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    Description

    Choose your favorite mixing technique for preparing a Single-Crust Pie Pastry for your next homemade pie. Need the crust for a later date? Wrap and freeze the prepared dough for up to two months.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 ½ c. Hy-Vee all-purpose flour
    1 tbsp. Hy-Vee granulated sugar
    ¾ tsp. Hy-Vee salt
    ½ c. Hy-Vee all-purpose vegetable shortening
    5 to 7 tablespoons ice cold water

    Things To Grab

    • Food processor or medium bowl
    • Plastic wrap

    Directions

    1. Food Processor: Place flour, sugar and salt in food processor; cover and pulse just until combined. Add shortening. Cover and pulse until pieces are size of coarse meal, stopping to scrape down sides as needed. Drizzle with 1 tablespoon ice water. Cover and pulse 4 to 5 times. Continue moistening and pulsing flour mixture, adding 1 tablespoon ice water at a time, until dough holds together. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes to prevent cracking.

    2. Pastry Blender: Whisk together flour, sugar and salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are pea size. Drizzle 1 tablespoon ice water over flour mixture; gently toss with a fork. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes to prevent cracking.

    3. Hand Mixing: Whisk together flour, sugar and salt in a medium bowl. Add shortening. Using your fingertips and thumbs, rub butter and shortening into the flour mixture until pieces are pea size. Drizzle 1 tablespoon ice water over flour mixture; toss gently with a fork. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes to prevent cracking.

    4. Rolling directions, if needed: Roll pastry dough disk, from center to edge, on a lightly floured piece of parchment into a 13-inch round. Gently roll the pastry around the rolling pin; carefully unroll to place it on pie plate. Ease pastry into pie plate without stretching. Trim pastry 1/2-inch beyond the edge of the pie plate; fold under pastry even with pie plate edge. Crimp edge as desired.

    Nutrition facts

    Servings

    191 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 0mg
    • Sodium: 218mg
    • Total Carbohydrates: 18g
    • Protein: 2g

    Daily Values

    0%
    Iron 5%
    0%
    Calcium 0%
    0%
    Vitamin D 0%
    0%
    Potassium 1%