Pastry for 1-Crust Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


  • 1⅓ c. sifted flour
  • ½ tsp. salt
  • c. salad oil
  • 2 tblsp. cold water


  • Combine ingredients as directed for Pastry for 2-Crust Pie with salad oil. Make 1 smooth ball of dough. (If mixture is too dry, add 1 to 2 tblsp. more oil, a little at a time.)

To Make Pie Shell

  • Unbaked Pie Shell: Wipe countertop or board with a damp cloth so paper will not slip. Roll out pastry between two 12" sheets waxed paper to edge of paper. Peel off top sheet of paper and gently invert pastry over pie pan; peel off paper. Fit pastry into pie pan, pressing gently with finger tips toward center of pan.
  • Trim crust ½" beyond edge of pie pan, fold under edge of crust and crimp to make upright rim. Refrigerate until ready to fill and bake.
  • Baked Pie Shell: Make pie shell as directed for Unbaked Pie Shell, only prick entire surface evenly with 4-tined fork. Refrigerate ½ hour. Meanwhile, preheat oven. Bake pie shell in very hot oven (450°), 10 to 15 minutes, until browned. Cool before filling.