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Classic Pastry Shell and Pastry Stars

Classic Pastry Shell and Pastry Stars



This recipe goes with Chocolate Pecan Pie

Oxmoor House MAY 2008

  • Yield: enough pastry for 1 (9") pie
  • Prep time: 7 Minutes


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup chilled shortening
  • 5 to 6 Tbsp. ice water


Whisk together flour and salt; cut in shortening with a pastry blender until mixture is the size of peas. Sprinkle ice water, 1 Tbsp. at a time, over surface; stir with a fork until dry ingredients are moistened. Shape into a ball.

Fix It Faster: Omit Classic Pastry recipe and use 1 (15-oz.) package refrigerated piecrusts. Unroll 1 piecrust and place in 9" pie plate. Fold edges under, and crimp. Unroll remaining piecrust and cut out stars according to recipe. Prepare pie and filling as recipe directs. Bake at 350° on bottom oven rack for 48 to 50 minutes.


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Classic Pastry Shell and Pastry Stars Recipe