Perfect pastry crust

Yield: 1 servings

Measure Ingredient
1 cup All-purpose flour; divided
3 tablespoons Ice water
½ teaspoon Cider vinegar
1 tablespoon Powdered sugar
¼ teaspoon Salt
¼ cup Vegetable shortening

Preheat oven to 400°. Lightly spoon 1 cup flour into a dry measuring cup; level with knife. Place flour, sugar, and salt in food processor; pulse 2 times or until combined. Add shortening; pulse 10 times or until mixture is combined. Add ice water and vinegar through food chute, pulsing just until combined ( mixture won't form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch round pie plate or 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan.

Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400° for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack.

Recipe by: Cooking Light - November 1998 Posted to EAT-LF Digest by The Taillons <taillon@...> on Jan 14, 1999, converted by MM_Buster v2.0l.

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