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FOOD PROCESSOR RECIPES
ONE CRUST
1 cup all-purpose flour
1
⁄4
teaspoon salt
1
⁄4 cup cold shortening
1 tablespoon cold butter or
margarine, cut up
2– 4 tablespoons ice water
TWO CRUSTS
2 cups all-purpose flour
3
⁄4 teaspoon salt
1
⁄2 cup cold shortening
3 tablespoons cold butter or
margarine, cut up
5–7 tablespoons 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 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, or until light golden brown. To bake 2-crust pie, follow
directions in pie recipe.
Yield: 1 pie (8 servings).
Tip: To make 4 crusts, double 2-crust recipe. Roll out extra crusts and place in pie plates.
Store in airtight container and freeze.
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.
PASTRY CRUST