- 2
- 20 mins
- 20 mins
Ingredients
- 2-1/4 cups all purpose flour
- 3/4 tsp salt
- 3/4 cup plus 3 Tbsp shortening
- 6 to 7 Tbsp lemon-lime soda, chilled
Preparation
Step 1
In a food processor, combine flour and salt. Add shortening; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add soda until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
For two single crust pies:
On a lightly floured surface, roll out half of the pastry to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Repeat with remaining pastry. Fill or bake according to recipe directions.
For a double crust pie:
Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim pastry to 1 inch beyond the edge of plate. Add filling.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake according to recipe directions.