Pastry for 1-Crust Pie

At a Flea Market this summer I came across some OLD cookbooks for $.50 a piece. Needless to say I bought several. ;o) This recipe comes from one of those cookbooks called “Culinary Arts Institute Cooking Magic Series The Holiday Cookbook” it’s most recent copyright date was 1976.

I’ve kept the recipes in the same format used by the cookbook to relay the charm and old fashioned feel of the recipe.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! Thanks, MissMouse

Pastry for 1-Crust Pie

Set out an 8- or 9-inch pie pan.

Sift together
1 cup sifted all-purpose flour
1/2 teaspoon salt

Cut in with pastry blender or two knives until pieces are size of small peas
1/3 cup lard, vegetable shortening or all purpose shortening

Sprinkle gradually over mixture, a teaspoon at a time, about
2 1/2 tablespoons cold water

Mix lightly with for after each addition. Add only enough water to hold pastry together. Work quickly; do not over handle. Shape into a ball and flatten on lightly floured surface.

Roll from center to edge into a round about 1/8 inch thick and about 1 inch larger than overall size of pan. With knife or spatula, loosen pastry whenever sticking occurs; lift pastry slightly and sprinkle flour underneath.

Loosen one half from board with spatula and fold over other half. Loosen remaining part and fold in quarters. Gently lay in pan and unfold pastry, fitting it to the pan so that it is not stretched.

Trim edge with scissors or sharp knife to overlap 1/2 inch. Fold extra pastry under at edge and press edges together with a fork or flute. Thoroughly prick bottom and sides of shell with a fork. (Omit pricking if filling is to be baked in shell.)

Bake at 150 degrees F 10 – 15 minutes, or until crust is light golden brown. Cool on cooling rack.
One 8- or 9-inch pastry shell


10-inch Pastry Shell

Follow the above recipe. Increase flour to 1 1/3 cups, shortening to 1/2 cup, salt to 3/4 teaspoon and water to about 3 tablespoons.