Serves: 8
1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. (For Two-Crust Pie, divide pastry in half and shape into 2 rounds.) If desired, wrap flattened round of pastry in plastic wrap and refrigerate about 30 minutes to firm up the
shortening slightly, which helps make the baked pastry more flaky and lets the water absorb evenly throughout the dough. If refrigerated longer, let pastry soften slightly before rolling.
3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 X 1 1/4 inches, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Continue with directions for One-Crust Pie or Two-Crust Pie.
*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
Pastry Cures
Great Pastry Is:
Golden brown and blistered on top
Crisp, brown undercrust
Tender, cuts easily and holds its shape when served
Flaky and crisp
Problem: Possible Cause:
Pale color - baked in shiny pan instead of in dull pan
- underbaked
Pastry looks smooth - dough was handled too much
Bottom crust is soggy - baked in shiny pan instead of in dull pan
- oven temperature too low
Tough - too much water
- too much flour
- dough was mixed and handled too much
Too tender falls apart - too little water
- too much shortening
Dry and mealy, not flaky - shortening was cut in too finely
- too little water
NUTRITION FACTS: 1 Serving (using one crust): Calories 145 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 0mg Sodium 150mg Carbohydrate 12g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch 1 1/2 Fat
Food Processor Directions: Measure 2 tablespoons water (for One-Crust Pie) or 4 tablespoons water (for Two-Crust Pie) into liquid measuring cup set aside. Place shortening, flour and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form a ball). Continue as directed in step 2.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pastry for Pies and Tarts recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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