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Basic Pie Pastry

This pastry is so easy! Try it anywhere you'd use a regular or deep dish pie crust. The savings will add up quickly!—Susan Westerfield, Albuquerque, New Mexico

16 ServingsPrep: 20 min. + chilling

Ingredients

2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup plus 3 tablespoons shortening
6 to 7 tablespoons lemon-lime soda, chilled

Directions

In a food processor, combine flour and salt. Add shortening; cover
and pulse until mixture resembles coarse crumbs. While processing,
gradually add soda until dough forms a ball. Cover and refrigerate
for 1 hour or until easy to handle.
For two single crust pies, on a lightly floured surface, roll out
half of the pastry to fit a 9-in. pie plate. Transfer pastry to pie
plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
Repeat with remaining pastry. Fill or bake according to recipe
directions.
For a double crust pie, divide dough in half so that one portion is
slightly larger than the other. On a lightly floured surface, roll
out larger portion to fit a 9-in. pie plate. Transfer pastry to pie
plate. Trim pastry to 1 in. beyond edge of plate. Add filling.
Roll out remaining pastry to fit top of pie; place over filling.
Trim, seal and flute edges. Cut slits in pastry. Bake according to
recipe directions. Yield: 2 pastry shells.

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Basic Pie Pastry (continued)

Editor’s Note: To make without a food processor, in a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add soda, tossing with a fork until dough forms a ball. Proceed as directed.

Nutrition Facts: 1/8 of a single crust equals 169 calories, 11 g fat (3 g saturated fat), 0 cholesterol, 112 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.