No Fail Pie Crust
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable shortening
|
*
|
| 3 | tablespoons |
water
cold |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable shortening
|
*
|
| 45 | ml |
water
cold |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
Directions
Double the recipe for 2 crust pie.
Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoon water can be added if necessary.)
Gather pastry into ball; shape into flattened round on lightly floured cloth covered board.
Roll pastry 2 inch larger than inverted pie plate, 9 x 1¼ inch Fold pastry into quarters;place in plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate;flute.
