Single-Crust Sweet Pastry Pie Shell
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This recipe makes 1 servings
Ingredients
- 1-1/3 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup cold butter
- 1 egg yolk
- 2 tbsp Ice water
Preparation
In bowl, mix together all-purpose flour, granulated sugar and salt. Using pastry blender, cut in cold butter until in fine crumbs with a few larger pieces.
In liquid measure, beat egg yolk with ice water; drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes.
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4-inch (2 cm) overhang; fold overhang under and flute edge.
In liquid measure, beat egg yolk with ice water; drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes.
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4-inch (2 cm) overhang; fold overhang under and flute edge.
Additional information : Tip: Don't wonder about what to do with pastry scraps. Just make these marmalade tarts.
Roll out scraps to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out rounds. Fit into mini tart pans; refrigerate for 30 minutes. Fill each with spoonful of orange marmalade. Bake in bottom third of 375°F (190°C) oven for about 20 minutes or until pastry is golden.
Source : Canadian Living Magazine: May 2008
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