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Receta Basic Pastry Shell
by Global Cookbook

Basic Pastry Shell
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Ingredientes

  • 1 1/4 c. All-purpose flour
  • 1/2 tsp Salt
  • 1/2 c. Shortening
  • 3 Tbsp. Cool water, up to 4

Direcciones

  1. Combine flour and salt in a medium bowl; cut in shortening with a pastry blender till crumbly (mix should have irregular-size pcs).
  2. Sprinkle cool water, 1 Tbsp. at a time, proportionately over surface, and stir with a fork till dry ingredients are moistened. (Squeeze dough firmly between your fingers after adding 3 Tbsp. water; if it falls apart, add in remaining Tbsp. water.)
  3. Shape dough into a flattened disk; wrap in plastic wrap, and refrigerate2 hrs or possibly freeze 30 min. Let stand at room temperature 5 min.
  4. Turn dough out onto a floured surface, and roll to 1/8-inch thickness.
  5. Place in a 9-inch pieplate. Trim off excess pastry along edges; fold edges under, and crimp. Prick pastry a few times with a fork if baking. (Don't prick if pastry is going to be filled before baking.)
  6. Freeze Bake at 450 for 10 to 12 min or possibly till golden. Cold on a wire rack.
  7. Makes 1 (9-inch) pastry shell.
  8. Notes: This pastry stirs together in 5 min, chills in the freezer, and is ready to roll in 40 min.