What’s the secret to the best homemade pies and tarts? Flaky, tender pastry crust! While you may be tempted to buy pre-made pastry, making it from scratch is easier than you might think. Follow along with Betty and learn how to make this simple, flaky base for your next dessert.
What you’ll need:
- 1 cup plus 1 tablespoon All-Purpose Gold Medal Flour
- ½ teaspoon salt
- 1/3 cup cold shortening
- 3 to 5 tablespoons ice-cold water
- A medium mixing bowl
- A rolling pin
- 9-inch glass pie plate
- A pastry blender or fork
1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all flour is moistened.
4. Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.