Pastry for 9-Inch Pie
Yield
servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
lard
|
|
| 1 | tablespoon |
vegetable shortening
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | tablespoons |
water
ice cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
lard
|
|
| 15 | ml |
vegetable shortening
|
|
| 237 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 45 | ml |
water
ice cold |
|
Directions
Mix the lard and shortening, flour, and salt with a pastry cutter until it resembles coarse grains.
Add the water a teaspoon at a time until the pastry begins to clean itself from the side of the bowl.
Flour a board lightly and press the ball of dough down with your hand.
Lightly flour the top of the dough, then roll out with a rolling pin, always from the center out, dusting surface with flour again as necessary.
Fold in half then fold again so it can easily be transferred to the pie plate.
Place it in the plate and unfold. Trim edges, prick bottom of pastry all over with a fork, and cover the outer edges with tinfoil to guard against burning.
Bake at 475 degrees (450 for a glass pie plate) for 8 to 10 minutes, until just lightly browned.
