KitchenAid KFP750OB Instructions and Recipes - Page 52

Pastry Crust One Crust 1 cup all-purpose flour 1⁄4 teaspoon salt 1⁄4 cup cold shortening 1 tablespoon cold butter or margarine, cut up 2-4 tablespoons ice water Two Crusts 2 cups all-purpose flour 3⁄4 teaspoon salt 1⁄2 cup cold shortening 3 tablespoons cold butter or margarine, cut up 5-7 tablespoons ice water Position multipurpose blade in work bowl. Add flour and salt. Process until mixed, about 2 seconds. Add shortening and butter. Pulse 3 to 4 times, 2 to 3 seconds each time, or until crumbly. Sprinkle minimum amount of water evenly over mixture. Pulse 1 to 3 times, 2 to 3 seconds each time, or until mixture pulls away from sides of bowl and dry ingredients are moistened. Add additional water if necessary. On lightly floured surface, shape into a ball (2 balls for 2-crust pie). Roll each ball into a circle 2 inches larger than inverted pie plate. Fit into pie plate. Proceed as directed in pie recipe. To bake single crust shell, flute edges of crust. Prick shell thoroughly with fork. Bake at 425°F for 9 to 12 minutes, or until light golden brown. To bake 2-crust pie, follow directions in pie recipe. Yield: 1 pie (8 servings). Per Serving (one crust): About 120 cal, 2 g pro, 11 g carb, 8 g total fat, 2.5 g sat fat, 5 mg chol, 75 mg sod. Per Serving (two crusts): About 260 cal, 4 g pro, 23 g carb, 17 g total fat, 6 g sat fat, 10 mg chol, 220 mg sod. 50