ENGLISH
YIELD: 8 SERVINGS (TWO 8- OR
21⁄4 | cups | 2 | tablespoons butter or |
3⁄4 | teaspoon salt |
| margarine, well chilled |
1⁄2 | cup shortening, well chilled | 5 | to 6 tablespoons 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 until shortening particles are size of small peas, 30 to 45 seconds.
Continuing on Stir Speed, add water, 1 tablespoon at a time, mixing until ingredients 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
For
For
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.
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
80PIES AND DESSERTS