48
Pie Pastry
21⁄4cups (550 mL)
all-purpose flour
3⁄4tsp (3 mL) salt
1⁄2cup (125 mL)
shortening, well
chilled
2 tbs (25 mL) butter
or margarine, well
chilled
5-6 tbs (60-70 mL) 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 tbs
(15 mL) 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" (3 mm) thickness
between waxed paper. Fold pastry into quarters.
Ease into 8" or 9" (20 or 23 cm) 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 (230°C) 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 (230°C) 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" [20 or 23 cm] 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
(5.68 L) mixer bowl.
Yield: 16 servings (four 8" or 9"
[20 or 23 cm]
crusts).
PIES AND DESSERTS