Serves: 8
Total Calories: 370
1. In medium bowl, combine flour and salt mix well. 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. Shape dough into ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. On floured surface, roll lightly from center to edge into 11-inch round. Fold pastry in half place in 9-inch pie pan, or 9 or 10-inch tart pan. Unfold gently press in bottom and up sides of pan. Do not stretch.
3. If using pie pan, fold edge under to form a standing rim flute edge. If using tart pan, trim pastry edge if necessary.
For One-Crust Filled Pie: Fill and bake as directed in recipe.
For One-Crust Baked Pie Shell (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F. for 9 to 12 minutes or until light golden brown. Cool 30 minutes or until completely cooled. Continue as directed in pie recipe.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 140 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 135 mg 6% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 Fat
TWO-CRUST PIE
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons ice water
1. In medium bowl, combine flour and salt mix well. 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. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges. On floured surface, roll lightly from center to edge into 11-inch round. Fold pastry in half place in 9-inch pie pan, or 9 or 10-inch tart pan. Unfold gently press in bottom and up sides of pan. Do not stretch.
3. Trim pastry even with pan edge. Roll out remaining pastry set aside. Continue as directed in pie recipe.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 260 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 4 g 20% * Cholesterol: 0 mg 0% * Sodium: 270 mg 11% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 1 g 3% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 3 Fat or 1 1/2 Carbohydrate, 3 Fat
Variations
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.)
Extra Flaky Pastry: For one-crust pastry, add 1 teaspoon sugar with flour and 1 teaspoon vinegar with water. (For two-crust pastry, use 2 teaspoons sugar and 2 teaspoons vinegar.)
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.)
This Pastry for Pies and Tarts recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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