Food Processor Pastry
Yield
1 servingPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
water
cold |
|
Directions
Position knife blade in food processor bowl; add flour and salt.
Top with cover, and process pulsing 3 or 4 times or until combined.
Add shortening to flour mixture. Process pulsing 5 or 6 times or until mixture resembles coarse meal.
With processor running, slowly add water (1 tablespoon at a time) until dough begins to form a ball and leaves sides of bowl.
Cover and chill 30 minutes. To fit into pieplate, roll dough to ⅛ inch thickness on a lightly floured surface.
Place in a 9-inch pieplate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry generously with a fork; bake at 425℉ (220℃) for 10 to 12 -----
