Fannie Farmer's Basic Pastry (Pie Crust)
From wylddwoman 13 years ago
- 15 minutes to make
- Serves 8" & 9"
Here's the recipe I use when I DO make my own pie crust. See: Fannie Farmers Chicken Pot Pie for an application of the 9-inch Two-Crust Pastry
Ingredients
For 8-inch Single Pie Shell:
- 1 c. + 2 Tbsp flour shopping list
- 1/4 tsp salt shopping list
- 1/3 c. shortening shopping list
- 2 to 3 Tbsp cold water shopping list
For 8-inch Two Crust Pastry:
- 2 c. flour shopping list
- 1/2 tsp salt shopping list
- 2/3 c. shortening shopping list
- 1/3 c. cold water shopping list
For 9-inch Single Pie Shell:
- 1.5 c. flour shopping list
- 1/4 tsp salt shopping list
- 1/2 c. shortening shopping list
- 3 to 4 Tbsp cold water shopping list
For 9-inch Two Crust Pastry:
- 2.5 c. flour shopping list
- 1/2 tsp salt shopping list
- 3/4 c. shortening shopping list
- 6 to 7 Tbsp cold water shopping list
How to make it
- Combine the flour and salt
- Cut in the shortening using a pastry blender or food processor on "pulse."
- Combine lightly until the mixture resembles course meal or really tiny peas.
- Sprinkle water over the mixture 1 Tbsp at a timeand mix lightly with a fork or your hands.
- (If you used a food processor, transfer the mixture to a mixing bowl before adding the water.)
- Use only enough water so the pastrywill hold together when pressed gently into a ball.
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