Monday, November 02, 2009

Short-Crust Pastry

Short-Crust Pastry
1 cup all-purpose flour
1/2 cup cold butter
3 tablespoons ice water
Cut butter into flour using a pastry cutter until mixture resembles tiny split peas or bread crumbs.
Add water and form into a ball.
On a lightly floured surface, roll pastry out 2-inches larger than pie plate.
Bake at 400*F (205*C) for 18 to 20 minutes for baked pie shell, or follow directions of recipe calling for unbaked pastry shell.
Makes one 8 or 9-inch pie crust. Recipe may be doubled.

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