KitchenAid 4KFP740 manual Pastry Crust, One Crust, Two Crusts

Pastry Crust

One Crust

1cup (235 ml) all-purpose flour

1⁄4 teaspoon (1 ml) salt

1⁄4 cup (60 ml) cold shortening

1tablespoon (15 ml) cold butter or margarine, cut up

2-4 tablespoons

(30-60 ml) ice water

Two Crusts

2cups (475 ml) all-purpose flour

3⁄4 teaspoon (4 ml) salt

1⁄2 cup (120 ml) cold shortening

3tablespoons (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 (218°C) 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.

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