2 1/4 c Flour, all-purpose 2 T Butter or margarine, chilled
3/4 c Shortening, well chilled 5 T Or 6 water, well chilled
Sift flour and salt into bowl. Cut shortening and butter into 4 to 5
pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir
Speed and cut shortening into flour until particles are size of small
peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened.
Use only enough water to make pastry form a ball. Watch dough closely
as over mixing will result in a tough crust.
Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between
pieces of waxed paper. Fold pastry into quarters; ease into pie
plate and unfold, pressing firmly against bottom and side. Trim and
crimp edges. Fill and bake as desired.
Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust.
For Baked Pastry Shell: Prick sides and bottom with fork. Bake at
450F for 8 to 10 minutes until light brown. Cool completely before
filling. HINT: I also chill the wax paper and rolling pin. KITCHENAID
COOK BOOK – jean hores
Yields
2 servings