2 1/4 c Flour, all-purpose
3/4 c Shortening, well chilled
2 tb Butter or margarine, chilled
5 tb 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
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