Kitchen Pie Pastry
Yield
2 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
vegetable shortening
well chilled |
*
|
| 2 | tablespoons |
butter
or margarine, chilled |
|
| 6 | tablespoons |
water
well chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 177 | ml |
vegetable shortening
well chilled |
*
|
| 3E+1 | ml |
butter
or margarine, chilled |
|
| 9E+1 | ml |
water
well chilled |
|
Directions
Sift flour and salt into bowl.
Cut shortening and butter into 4 to 5 pieces and drop into bowl.
Attach bowl and flat beater.
Turn to stir speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened.
Use only enough water to make pastry form a ball.
Watch dough closely as over mixing will result in a tough crust.
Chill in refrigerator 15 minutes.
Roll to ⅛ inch thickness between pieces of waxed paper.
Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
Trim and crimp edges.
Fill and bake as desired.
For Baked Pastry Shell: Prick sides and bottom with fork.
Bake at 450F for 8 to 10 minutes until light brown.
Cool completely before filling.
