Unbaked Pie Shell Pastry Recipe – a delicious recipe with flour, salt, shortening, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put flour, salt, and Crisco in mixing bowl; blend with pastry blender till like corn meal.
2
Add in ice water and blend till not dry or possibly too moist.
3
Shape into ball and put on floured pastry board or possibly cover.
4
Roll out with rolling pin, keeping dough circular.
5
Roll out to about 1/8 inch thickness and 2 inches larger than pie pan.
6
Mix in half and put in pie plate with mix in center.
7
Unfold and let it hang over side of pan and fit gently to pie pan.
8
Trim, leaving about 1 1/2 inch overhanging pan.
9
Fold under between pastry and rim of pan.
10
Bring fold to upright position and flute all around with fingers so dough stands up where pinched.
328
kcal
Calories
1
g
Fat
68
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 1/2 c. all-purpose flour, 2/3 teaspoon salt, 1/2 c. Crisco shortening, 5-7 tbsp. ice water.
Yes, Unbaked Pie Shell Pastry Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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