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- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- Cold water
1. In medium bowl stir together all-purpose flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all of the flour mixture is moistened. Form dough into a ball.
2. On lightly floured surface, use your hand to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter, lightly dusting with flour as needed.
To line pie plate::3. Wrap pastry around rolling pin. Unroll into a 9-inch pie plate or pan. Ease into pie plate without stretching the dough. Trim edges of crust to 1/2 inch beyond pie plate. Flute edge a desired. Makes 8 servings.
- In food processor combine flour, salt, and shortening. Pulse until mixture resembles cornmeal but a few lager pieces remain. With processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with two pulses (mixture may not look completely moistened). Remove pastry and form into a ball. Proceed as above. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 144,
- Fat, total (g) 8,
- sat. fat (g) 2,
- carb. (g) 15,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- pro. (g) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Folate (µg) 36,
- sodium (mg) 73,
- Potassium (mg) 21,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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