- 10 mins
- 22 mins
Ingredients
- CRUST INGREDIENTS:
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/4 cup cold shortening
- 1 tbsp. cold butter or margarine, cut up
- 2 - 4 tbsp. ice water
- CRUST INGREDIENTS:
- 2 cups all-purpose flour
- 3/4 tsp. salt
- 1/2 cup cold shortening
- 3 tbsp. cold butter or margarine, cut up
- 5 - 7 tbsp. ice water
Preparation
Step 1
Position multipurpose blade in work bowl. Add flour and salt. Process until mixed, about 2 seconds. Add shortening and butter. Pulse 3 to 4 times, 2 to 3 seconds each time, or until crumbly. Sprinkle minimum amount of water evenly over mixture. Pulse 1 to 3 times, 2 to 3 seconds each time, or until mixture pulls away from sides of bowl and dry ingredients are moistened. Add additional water if necessary.
On lightly floured surface, shape into a ball (2 balls for 2-crust pie). Roll each ball into a circle 2" 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 degrees for 9 to 12 minutes, or until light golden brown. To bake 2-crust pie, follow directions in pie recipe.