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Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
2 pie crusts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.

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  • In a small bowl, stir together 6 tablespoons of the water, egg and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).

  • Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Using your hands, flatten each into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.

  • On a lightly floured surface, roll 1 disc of dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.

  • Roll remaining dough disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes. Makes 2 pie crusts.

Nutrition Facts

433 calories; fat 25g; cholesterol 72mg; saturated fat 13g; carbohydrates 46g; mono fat 8g; poly fat 3g; insoluble fiber 1g; protein 6g; vitamin a 534.5IU; vitamin c 0.6mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 3.9mg; folate 112.9mcg; vitamin b12 0.1mcg; sodium 569mg; potassium 78mg; calcium 20.2mg; iron 4.3mg.
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