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2
⁄
cups
1
4
all-purpose
flour
⁄
teaspoon salt
3
4
⁄
cup shortening,
1
2
well chilled
2 tablespoons
butter or
margarine,
well chilled
5-6 tablespoons
cold water
PIE PASTRY
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
Fold pastry into quarters. Ease into 8- or 9-inch 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-inch crusts).
Per serving (one crust): About 134 cal, 2 g pro,
13 g carb, 8 g fat, 0 mg chol, 118 mg sod.
Per serving (two crusts): About 267 cal, 4 g pro,
27 g carb, 16 g fat, 0 mg chol, 236 mg sod.
VARIATION
Pastry for Four Pie Crusts
Double the ingredients and prepare in the 6 quart mixer bowl.
Yield: 16 servings (four 8- or 9-inch crusts).
⁄
-inch thickness between waxed paper.
1
8
56
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