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One Crust
1 cup all-purpose flour
1
⁄4 teaspoon salt
1
⁄
4 cup shortening
1 tablespoon cold
margarine or butter
2-4 tablespoons
ice water
Two Crusts
2 cups all-purpose
flour
3
⁄4 teaspoon salt
1
⁄2 cup shortening
3 tablespoons cold
margarine or butter
5-7 tablespoons
ice water
Position multipurpose blade in work bowl. Add
flour and salt. Process until mixed, about 2 seconds.
Add shortening and margarine. Pulse 3 to 4 times,
about 2 to 3 seconds each time, until crumbly.
Sprinkle minimum amount of water evenly over
mixture. Pulse 1 to 3 times, about 2 to 3 seconds
each time, until mixture pulls away from sides of
bowl and forms a loose ball.
Form into a ball (2 balls for 2-crust pie). On lightly
floured surface, roll each ball to a circle 2 inches
larger than inverted pie plate. Fit into pie plate.
Proceed as directed in pie recipe.
To bake single crust shell, flute edges of crust. Prick
shell thoroughly with fork. Bake at 425˚F for
9 to 12 minutes, until light golden brown.
To bake 2-crust pie, follow directions in pie recipe.
Yield: 1 pie (6 or 8 servings).
One Crust (6 servings for main dish pie)
Per serving: About 168 cal, 2 g pro, 16 g car,
11 g fat, 0 mg chol, 111 mg sod.
One Crust (8 servings)
Per serving: About 126 cal, 2 g pro, 12 g car,
8 g fat, 0 mg chol, 84 mg sod.
Two Crusts (8 servings)
Per serving: About 265 cal, 3 g pro, 24 g car,
17 g fat, 0 mg chol, 250 mg sod.
Pastry Crust
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