Pastry
Yield
1 batchPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
water
boiling |
|
| 1 | tablespoon |
milk
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 59 | ml |
water
boiling |
|
| 15 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
salt
|
|
Directions
Put shortening in medium bowl.
Add water and milk. Break up shortening with 4 prong fork.
Tilt bowl and beat with fork in quick, cross-the bowl strokes until mixure is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
Sift flour and salt onto shortening. With vigorous, round the bowl strokes, stir quickly, forming dough that clings together and clings to the bowl.
Pick up dough and work into a smooth, flat round, then divide in half and form two balls.
Roll out and cut out for one 2 crust pie.
