Pastry for a One-Crust Pie
(Makes one 8 or 9-inch pie crust)
- 1 cup flour
- ½ teaspoon salt (if using salted butter omit salt)
- ⅓ unsalted, cold butter
- 2 to 3 tablespoons cold water
Mix flour and salt in a medium mixing bowl.
- Add cold butter.
- Cut in butter with a pastry cutter until flour and butter particles are size of small peas.
- Sprinkle mixture with 2 to 3 tablespoons cold water.
- Using a fork toss the mixture together until it begins to hold together.
- Working with your hands quickly gather pastry into a ball.
- If necessary place the bowl with the pastry ball in the refrigerator for 5 minutes so the butter firms up a bit.
- Dust a work surface with flour.
- Place pastry round on the work surface and sprinkle with flour.
- Roll over the round a few times with a rolling pin.
- Sprinkle the pastry round generously with flour.
- Pick up the pastry round and sprinkle counter with flour.
- Place pastry round flour side down on the counter.
- Dust top of round with flour.
- Continue rolling with quick gentle strokes.
- Roll until round is about 2-inches larger than an inverted pie pan.
- Fold pastry in half and place over pie pan so edge hangs two-inches over rim of pan, fold other half out to cover entire pan.
- Gently press crust against bottom and sides of pan.
- Take a sharp paring knife and cut excess pastry from around pan so that there is about 1-inch of pastry overlapping edge.
- Follow the recipe and baking instructions for the pie of your choice.
Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).