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2 pounds all-purpose flour
22 ounces shortening, hydrogenated
1 cup ice water (1 to 1 1/4 cups)
1 ounce salt (1 1/2 tbsp)
Servings: 56
1. Mix flour and shortening on low speed for 1 minute, using pastry knife or flat beater. Scrape sides of bowl and continue mixing until shortening is evenly distributed, 1 to 2 minutes.

2. Dissolve salt in smaller amount of water (use reserved amount of water if needed). Add to flour mixture. Mix on low speed only until a dough is formed, about 40 seconds.

3. Portion into 9-oz balls for 9-inch pies. See Note for 8-inch pies.



Notes: For eight 8-inch pies, use 1 lb 3 oz flour, 13 oz shortening, 1 cup water, and 2 1/2 tsp salt. Scale 5 oz for each crust. To serve, cut pies in six portions.

TO MAKE A ONE-CRUST PIE:

1. Roll dough into a circle 2 inches larger than pie.
2. Fit pastry loosely into pan so that there are no air spaces between the crust and pan.
3. Trim, allowing 1/2 inch extra to build up edge.
4. For custard-type pie, crimp edge, add filling, and bake according to the recipe.
5. For cream or chiffon pies, crimp edge and prick crust with fork. Bake according to directions that follow:
6. Bake in a hot oven (425F) for 10 minutes or until light brown. Cool. A second pan may be placed over the crust for the first part of baking, then removed and the crust allowed to brown. The second pan helps to keep the crust in shape.
7. Fill baked crust with desired filling.
 
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