This is a great and speedy way to make a crust for either a savory or sweet pie. I have a bulk recipe that I got from my Aunt Jo that makes 5 pie crusts. I usually make it up and freeze in balls so it’s at the ready.
Recently I was making butternut squash ravioli and had left-overs. Since I didn’t anticipate this and didn’t have a crust thawed, I made a squash pie using this pat in the pan pastry crust. (I just added some eggs, ricotta, and fresh parsley to the squash, filled the crust, and baked it for supper.)
My hubs is not a huge fan of squash in general, but even he liked it…so much so that he ate it the again the next day. Unheard of for him to eat left-overs! 😉
It comes together in one bowl rather quickly and you simply press and mold it into an ungreased pie plate and your off to the races. (At this point you could also freeze it for future use.)
I’ve had this recipe for years; since my children were small. I find myself returning to it so often I thought I’d share it with you.
- 1-1/3 cups all-purpose flour
- ½ teaspoon salt
- ½ cup shortening
- In a small bowl, cut shortening into flour and salt with a pastry blender until mixture looks like tiny peas.
- Sprinkle with cold water a tablespoon at a time, stirring with a fork after each addition.
- Mix lightly until all flour is moistened and pastry almost cleans the sides of the bowl.
- (You may need an additional 1-2 teaspoons of water to get the desired consistency.)
- Pat pastry into the bottom and up sides of an 8 inch pie plate, quiche dish, or round pan.
- If desired, you may pre-bake the shell for 15 minutes in a 425 degree oven before filling if you'd like a crispier crust. (I simply filled and baked without this step and it worked fine.)
I’d love to hear what you make with it…leave a comment below.