| Pastry Crust 2
1 3/4 cup of unsifted flour
1 teaspoon of salt
1/2 cup of vegetable oil
3 tablespoons of cold water
Mix flour and salt. With fork, stir in oil. Sprinkle with cold water and mix to a ball. Roll between two sheets of waxed paper, wiping counter with damp cloth to keep paper from slipping. Makes 2 crust (8 inch or 9 inch). |
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Pastry Crust
1 cup of all purpose flour
3/4 teaspoons of light salt
1/3 cup of light corn syrup
2 tablespoons of skim milk
Preheat oven to 475ºF. Mix the flour and salt in a bowl. Combine the syrup and milk, adding this to the flour mixture. Stir with a fork until thoroughly mixed. Do not over-work the dough. Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9" pie pan. Spray pan with a non-fat cooking spray. Arrange crust in pan. Cut off the edges that hang over. Prick the bottom with a fork. Bake 10 minutes or until golden brown. Cool before adding filling. If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350ºF. for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get over brown. Remove last five minutes. Yields: 1 pie crust (8 servings).Pastry Crust
8 -9 inch crust:
1 cup of flour
1/4 teaspoon of salt
1/3 cup plus 1 tablespoon of vegetable shortening
2-3 tablespoons of cold water
10 inch crust:
1 1/3 cup of flour
1/4 teaspoon of salt
1/2 cup of vegetable shortening
3-4 tablespoons of cold water
Measure flour and salt into bowl. Cut into shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and the sides of bowl are nearly free of dough (an additional 1-2 teaspoons of water can be added if needed). Gather dough into a ball and flatten it into a round on a lightly floured board. With a floured rolling pin, roll dough into a circle 2 inches larger in diameter than the inverted pie pan. Fold pastry into quarters, transfer to pie plate, and unfold it gently. With scissors, trim the excess dough from the edges, leaving a 1 inch overhang. Fold overhang under, even with the edge of the pan. Flute edges. Prick bottom and sides of crust thoroughly with fork. Bake at 475ºF. for 8-10 minutes. If possible, hook the fluted edge of the pie pan to prevent shrinking and maintain the shape of the crust.
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