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Prep 20min
Total20min
Ingredients8
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Ingredients
One-Crust Pie or Tart
1
cup all-purpose flour
1/2
teaspoon salt
1/3
cup shortening
2
to 4 tablespoons ice water
Two-Crust Pie or Tart
2
cups all-purpose flour
1
teaspoon salt
2/3
cup shortening
5
to 7 tablespoons ice water
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Steps
1
In medium bowl, mix flour and salt. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, while tossing and mixing lightly with fork; add water until dough is just moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)
2
For ONE-CRUST PIE or TART: Shape dough into 1 ball; flatten ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). If using pie plate, fold edge under to form a standing rim; flute edges. If using tart pan, trim pastry edges if necessary.
• For BAKED SHELL (UNFILLED): Generously prick bottom and side of pastry with fork. Bake at 450°F 9 to 12 minutes or until lightly browned. Cool completely on wire rack. Continue as directed in recipe.
• For FILLED PIE or TART: Fill and bake as directed in recipe.
3
For TWO-CRUST PIE or TART: Shape dough into 2 balls; flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges. On lightly floured work surface, roll dough lightly from center to edge with floured rolling pin into 11-inch round. Fold pastry in half; place in 9-inch glass pie plate, or 9- or 10-inch tart pan. Unfold pastry; gently press in bottom and up side of plate or pan (do not stretch pastry). Trim pastry even with pie plate or tart pan edge. Roll out remaining pastry; set aside. Continue as directed in recipe.
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Cheese Pastry: For One-Crust pastry, add 1/4 to 1/2 cup shredded Cheddar or American cheese to flour. Omit salt. (For Two-Crust pastry, use 1/2 to 1 cup.)
Whole Wheat Pastry: For One-Crust pastry, substitute up to 1/2 cup whole wheat flour for all-purpose flour. Additional water may be necessary. (For Two-Crust pastry, use up to 1 cup whole wheat flour.)
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Nutrition Facts
Serving Size:NO NUTRITION GIVEN
Calories
140
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
135mg
6%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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