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

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

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

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

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

To bake tart shells:

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


This recipe has not been kitchen tested.

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