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Recipe Summary

Yield:
1 (9-inch) pastry shell
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Ingredients

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Directions

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  • In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and cold butter until pieces are pea-size.

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  • Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form dough into a ball.

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  • On lightly floured waxed paper, roll dough from center to edges into a 12-inch circle. Place a 9-inch pie plate over the dough. Gently place your hand under wax paper and flip the dough into the pan; remove and discard waxed paper. Ease pastry into pie plate without stretching it.

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  • Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes.

Nutrition Facts

147 calories; total fat 9g; saturated fat 3g; cholesterol 8mg; sodium 166mg; carbohydrates 14g; fiber 1g; protein 2g; vitamin a 97IU; vitamin cmg; calciummg; iron 1mg.

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