It's not going to get you into Le Cordon Bleu but it's fast, simple and pretty hard to screw up. I used it to make the Pear and Chocolate Hazelnut Crostata and it could not have been simpler.
Pastry for Pies and Tarts Recipe. Unbaked One- Crust Pie Crust: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball.
Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 4. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. What Dessert Goes With Pizza.
If refrigerated longer, let pastry soften slightly before rolling. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside- down 9- inch glass pie plate, or 3 inches larger than 1.
Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Continue with directions in pie recipe.