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Pie Pastry
2
1
⁄4 cups
all-purpose flour
3
⁄4 teaspoon salt
1
⁄2 cup shortening,
well chilled
2 tablespoons butter
or margarine,
well chilled
5-6 tablespoons
cold water
Place flour and salt in mixer bowl. Attach bowl
and flat beater to mixer. Turn to STIR Speed and
mix about 15 seconds. Cut shortening and butter
into pieces and add to flour mixture. Turn to STIR
Speed and mix 30 to 45 seconds, or until
shortening particles are size of small peas.
Continuing on STIR Speed, add water,
1 tablespoon at a time, mixing until all particles
are moistened and dough begins to hold
together.
Divide dough in half. Pat each half into a smooth
ball and flatten slightly. Wrap in plastic wrap.
Chill in refrigerator 15 minutes.
Roll one half of dough to
1
⁄8" thickness between
waxed paper. Fold pastry into quarters. Ease into
8- or 9" pie plate and unfold, pressing firmly
against bottom and sides. Continue with one of
the procedures that follow.
For One-crust Pie: Fold edge under. Crimp, as
desired. Add desired pie filling. Bake as directed.
For Two-crust Pie: Trim pastry even with edge of
pie plate. Using second half of dough, roll out
another pastry crust. Add desired pie filling. Top
with second pastry crust. Seal edge. Crimp, as
desired. Cut slits for steam to escape. Bake as
directed.
For Baked Pastry Shell: Fold edge under. Crimp,
as desired. Prick sides and bottom with fork.
Bake at 450°F for 8 to 10 minutes, or until lightly
browned. Cool completely on wire rack and fill.
Alternate Method for Baked Pastry Shell: Fold
edge under. Crimp, as desired. Line shell with
foil. Fill with pie weights or dried beans. Bake at
450°F for 10 to 12 minutes, or until edges are
lightly browned. Remove pie weights and foil.
Cool completely on wire rack and fill.
Yield: 8 servings (two 8- or 9" crusts).
Per serving (one crust): About 134 cal, 2 g
protein, 13 g carb, 8 g fat, 0 mg chol, 118 mg
sodium.
Per serving (two crusts): About 267 cal, 4 g
protein, 27 g carb, 16 g fat, 0 mg chol, 236 mg
sodium.
VARIATION
Pastry for Four Pie Crusts
Double the ingredients and prepare in the 6 qt
mixer bowl.
Yield: 16 servings (four 8- or 9" crusts).
PIES AND DESSERTS