30
1 cup (235 ml)
all-purpose flour
1
⁄
4
teaspoon (1 ml) salt
1
⁄
4
cup (60 ml)
vegetable shortening
1 tablespoon (15 ml)
cold butter or
margarine, cut up
2-4 tablespoons
(30-60 ml) ice water
Position multipurpose blade in work bowl. Add
flour and salt. Process until mixed, about 2 seconds.
Add shortening and butter. Pulse until crumbly, 3 to
4 times, 2 to 3 seconds each. Sprinkle minimum
amount of water evenly over mixture. Pulse until
mixture pulls away from sides of bowl and forms a
loose ball, 1 to 5 times, 2 to 3 seconds each.
Form into a ball. On lightly floured surface, roll ball
into a circle 2 inches (5 cm) larger than inverted pie
plate. Fit into pie plate. Proceed as directed in pie
recipe.
To bake single crust shell, flute edges of crust. Prick
shell thoroughly with fork. Bake at 425°F (218°C)
for 9 to 12 minutes, until light golden brown.
To prepare 2 crusts, double ingredients and follow
directions.
Yield: 1 crust (8 servings).
Per serving: About 120 cal, 2 g pro, 11 g carb, 8 g
total fat, 2.5 g sat fat, 5 mg chol, 75 mg sod.
Pastry Crust
