- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup shortening, well chilled
- 2 tablespoons butter, well chilled
- 5-6 tablespoon cold water
Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Cut shortening and margarine into pieces and add to flour mixture. Turn to Stir Speed and mix 30 to 45 seconds, or until shortening particles are sizes of small peas.
Continuing on Stir Speed, add water, 1 tablespoon at a time, mixing until all particles are moistened and dough begins to hold together.
Divide dough in half. Pat each half into a smooth ball and flatten slightly. Wrap in plastic wrap. Chill in refrigerator 15 minutes.
Roll one half of dough to 1/8-inch thickness between waxed paper. Fold pastry into quarters. Ease into 8 or 9 inch pie plate and unfold, pressing firmly against bottom and sides. Continue with one of the procedures that follow:
For One-crust Pie: Fold edge under. Crimp, as desired. Add desired pie filling. Bake as directed.
For Two-crust Pie: For Two-crust Pie: Trim pastry even with edge of pie plate. Using second half of dough, roll out another pastry crust. Add desired pie filling. Top with second pastry crust. Seal edge. Crimp, as desired. Cut slits for steam to escape. Bake as directed.
For Baked Pastry Shell: Fold edge under. Crimp, as desired. Prick sides and bottom with fork. Bake at 450° for 8 to 10 minutes, or until lightly browned. Cool completely on wire race and fill.
Alternate Method for Baked Pastry Shell: Fold edge under. Crimp, as desired. Line shell with foil. Fill with pie weights to dried beans. Bake at 450° for 10 to 12 minutes, or until edges are lightly browned. Removed pie weights and foil. Cool completely on wire rack and fill.
