Pastry Crust
One CrustPosition multipurpose blade in work bowl. Add flour
1 cup (235 ml) and salt. Process until mixed, about 2 seconds. Add
all-purpose flour
shortening and butter. Pulse 3 to 4 times, 2 to 3
1
�4 teaspoon (1 ml) salt
seconds each time, or until crumbly. Sprinkle
1�4 cup (60 ml) cold
minimum amount of water evenly over mixture.
shortening
Pulse 1 to 3 times, 2 to 3 seconds each time, or
1 tablespoon (15 ml)
until mixture pulls away from sides of bowl and dry
cold butter or
ingredients are moistened. Add additional water
margarine, cut up
if necessary.
2-4 tablespoons
(30-60 ml) ice waterOn lightly floured surface, shape into a ball (2 balls
for 2-crust pie). Roll each ball into a circle 2 inches
(5 cm) larger than inverted pie plate. Fit into pie
Two Crustsplate. Proceed as directed in pie recipe.
2 cups (475 ml)
To bake single crust shell, flute edges of crust. Prick
all-purpose flour
3shell thoroughly with fork. Bake at 425!F (218!C)
�4 teaspoon (4 ml) salt
1for 9 to 12 minutes, or until light golden brown.
�2 cup (120 ml) cold
shorteningTo bake 2-crust pie, follow directions in pie recipe.
3 tablespoons (45 ml)Yield: 1 pie (8 servings).
cold butter or
Per Serving (one crust): About 120 cal, 2 g pro,
margarine, cut up
11 g carb, 8 g total fat, 2.5 g sat fat, 5 mg chol,
5-7 tablespoons
(75-105 ml) ice water75 mg sod.
Per Serving (two crusts): About 260 cal, 4 g pro,
23 g carb, 17 g total fat, 6 g sat fat, 10 mg chol,
220 mg sod.
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ACEC
WHIRLPOOL
