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.
Recipe
Primary Media
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.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
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
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.
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.
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
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 218mg
- Total Carbohydrates: 18g
- Protein: 2g