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Pastry Crust
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).
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.