Flaky Pastry for 1-Crust Pie

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This makes a fork-tender, delicately crisp crust that does not crumble


  • 1 c. sifted flour
  • ½ tsp. salt
  • ½ c. plus 1 <


  • Combine ingredients as directed for Pastry for 2-Crust Pie, traditional method. Shape 1 smooth ball of dough. Makes enough for one 8 or 9" pie shell or top crust for 1½-qt. casserole.

To Make Pie Shell

  • Unbaked: On lightly floured surface roll Pastry for 1