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Pastry Crust
One Crust
1 cup (235 ml)
all-purpose flour
1
⁄4 teaspoon (1 ml) salt
1
⁄4 cup (60 ml) cold
shortening
1 tablespoon (15 ml)
cold butter or
margarine, cut up
2-4 tablespoons
(30-60 ml) ice water
Two Crusts
2 cups (475 ml)
all-purpose flour
3
⁄4 teaspoon (4 ml) salt
1
⁄2 cup (120 ml) cold
shortening
3 tablespoons (45 ml)
cold butter or
margarine, cut up
5-7 tablespoons
(75-105 ml) ice water
Position multipurpose blade in work bowl. Add flour
and salt. Process until mixed, about 2 seconds. Add
shortening and butter. Pulse 3 to 4 times, 2 to 3
seconds each time, or until crumbly. Sprinkle
minimum amount of water evenly over mixture.
Pulse 1 to 3 times, 2 to 3 seconds each time, or
until mixture pulls away from sides of bowl and dry
ingredients are moistened. Add additional water
if necessary.
On lightly floured surface, shape into a ball (2 balls
for 2-crust pie). Roll each ball into a circle 2 inches
(5 cm) 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 (218ºC)
for 9 to 12 minutes, or until light golden brown.
To bake 2-crust pie, follow directions in pie recipe.
Yield: 1 pie (8 servings).
Per Serving (one crust): About 120 cal, 2 g pro,
11 g carb, 8 g total fat, 2.5 g sat fat, 5 mg chol,
75 mg sod.
Per Serving (two crusts): About 260 cal, 4 g pro,
23 g carb, 17 g total fat, 6 g sat fat, 10 mg chol,
220 mg sod.