Microwave One Crust Pastry Recipes

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate. , Transfer crust to pie plate. Trim crust to 1/2 in. beyond rim of pie plate; flute edge. Fill or bake crust according to recipe directions.

Steps:

• Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
• Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
• Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.

Steps:

• Mix flour and salt.
• Cut in butter.
• Mix in water one tablespoon at a time.
• Gather into a ball and let sit for 5 minutes.
• Roll out. Place in pie plate.
• Refridgerate 20 minutes.
• Microwave on MED 6-9 minutes. Check for doneness, let sit 2 minutes (it will continue to cook a bit after you take it out of the microwave).
• Use in any pie recipe requiring a baked pie crust.

Steps:

• Place milk in a 2 cup microwavable cup. Microwave on High for 4 to 5 minutes or until steaming. Let cool.
• Mix together remaining ingredients in a 1 1/2 quart microwable casserole dish until well blended.
• Pour milk into egg mixture and stir.
• Cover with plastic wrap or tight fitting lid.
• Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency.
• Remove cover immediately and allow to cool to room temperature.

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.