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Plain Pastry

fast.cook's picture
  All purpose flour 2 Cup (32 tbs)
  Shortening 2⁄3 Cup (10.67 tbs)
  Salt 1 Teaspoon
  Ice cold water 1⁄4 Cup (4 tbs)

Place steel blade in work bowl; add flour, shortening, and salt Process with on/off turns till most of mixture resembles corrv meal but a few larger-size pieces remain.
Have ice cold water in a cup.
With machine running, quickly add ice cold water through feed tube; stop processor as soon as all water is added.
Scrape down sides.
Process with 2 on/off turns (mixture may not all be moistened).
Remove dough and shape into 2 equal balls.
(If dough is soft, chill 30 minutes before rolling.) Makes two 9-inch single-crust pastries or one 9-inch double-crust pastry.
For single crust: Turn dough out on lightly floured surface.
Roll to circle about 12 inches in diameter; transfer to 9-inch pie plate.
Trim dough to 1/2 inch beyond edge of pie plate; fold excess under and flute edge.
For baked crust, prick bottom and sides all over with a fork.
Bake in 450° oven for 10 to 12 minutes.
For double crust: Roll one ball of dough out and fit into pie plate as for single crust; do not prick.
Trim dough even with edge of pie plate.
Roll out second ball of dough; cut slits for escape of steam.
Place atop filling in pie shell; trim as for single crust.
Fold excess under bottom crust and flute.

Recipe Summary

Difficulty Level: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2118 Calories from Fat 1228

% Daily Value*

Total Fat 139 g214%

Saturated Fat 34.5 g172.6%

Trans Fat 18 g

Cholesterol 0 mg

Sodium 1950.2 mg81.3%

Total Carbohydrates 191 g63.6%

Dietary Fiber 6.8 g27%

Sugars 0.7 g

Protein 26 g51.6%

Vitamin A Vitamin C

Calcium 4.2% Iron 65.1%

*Based on a 2000 Calorie diet


Plain Pastry Recipe