Pastry Crust

1cup all-purpose flour 1⁄4 teaspoon salt

1⁄4 cup vegetable shortening

1tablespoon cold butter or margarine, cut up

2-4 tablespoons ice water

Position multipurpose blade in work bowl. Add flour and salt. Process until mixed, about 2 seconds. Add shortening and butter. Pulse until crumbly, 3 to 4 times, 2 to 3 seconds each. Sprinkle minimum amount of water evenly over mixture. Pulse until mixture pulls away from sides of bowl and forms a loose ball, 1 to 5 times, 2 to 3 seconds each.

Form into a ball. On lightly floured surface, roll 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, until light golden brown.

To prepare 2 crusts, double ingredients and follow directions.

Yield: 1 crust (8 servings).

Per serving: About 120 cal, 2 g pro, 11 g carb, 8 g total fat, 2.5 g sat fat, 5 mg chol, 75 mg sod.

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KitchenAid KFP710, KFP730, KFP720 manual Pastry Crust
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KFP730, KFP720, KFP710 specifications

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