This is my first experimentation creating a pastry recipe to make ONE single crust in a vintage Pyrex 6″ pie plate. The baked results looked a little too thick, especially with folding the edge in before fluting, so I will roll it a tad thinner next time. Who knows? This recipe might actually make enough for a double crust.
Basic 6″ Pie Crust Recipe
- 3/4 c. all purpose flour
- 1/4 tsp. salt
- 3 T. shortening
- 2 T ice cold water
SHORT INSTRUCTIONS (for those who already know how): make pie crust.
HOW I DO IT: Toss flour and salt with fork. Add shortening one tablespoon at a time, working into the flour with the fork until it looks like crumbs. Slowly sprinkle on the water while sliding fork around until it comes together. You might need to add just a little more water. (It depends on the weather, how dry the flour is, if you plan to roll it on flour, and other variables.) I used 2 T., shaped the dough into a flattened ball, and rolled it out between two sheets of parchment paper without any additional flour. Peel off paper one side at a time. Fit dough into dish, trim and flute edges. Makes one 6″ recipe ready unbaked pie shell.
NOTE: I baked my empty shell (with fork pricks as shown below so it won’t bubble up) in a toaster oven set on “toast” so the heat was distributed from the top and the bottom, at 375 degrees for 20 minutes. Your time may vary. I took mine out when it was just done, barely light brown top and bottom, as I’m thinking of making a meringue pie that will require additional baking. As for the hearts cut from the scraps, I baked those with cinnamon sugar on top.
Odds are, I will play with this recipe, maybe start with 2/3 c. flour, until I get the right ratios to avoid leftover dough.
Thanks for reading and happy baking!
Barnbees 