Pastry for 1-crust and 2-Crust Pies

Name: Pastry for 1-crust and 2-Crust Pies
Cuisine: European
Ingredients: 1 c. All purpose Flour; 1/2 tsp. Salt; 1/3 c. PLUS 1 Tbsp. Shortening; 2-1/2 Tbsp. Iced Water

9 steps

Tried and true recipe from 1967-1971. From a beloved Home Ec teacher.

Updated at: Thu, 17 Aug 2023 00:09:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories178.2 kcal (9%)

Total Fat11.6 g (17%)

Carbs15.9 g (6%)

Sugars0.1 g (0%)

Protein2.1 g (4%)

Sodium194.2 mg (10%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 call purpose flour

½ tspsalt

⅓ cShortening

1 Tbsp

2 TbspWater

Iced

Instructions

Step 1

Sift flour with salt in medium bowl.

Step 2

With pastry blender, cut shortening into flour mix, until resembles coarse cornmeal.

Step 3

Quickly, sprinkle iced water, 1 Tbsp. at a time, over all of pastry mixture. Toss lightly, with fork, after each addition. Pastry should me moist enough to hold together, NOT STICKY!

Step 4

Shape pastry into a ball, wrap in waxed paper, and refrigerate until ready to use.

Step 5

FOR 2-CRUST PIE:

Step 6

Increase measurements, as follows: 2 c. sifted flour

Step 7

1 tsp. Salt

Step 8

3/4 c. Shortening

Step 9

5 Tbsp. Iced water.