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Easy Pie Crust

Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.

6-8 ServingsPrep: 10 min. + chilling

Ingredients

INGREDIENTS FOR SINGLE-CRUST PIE:
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1-1/2 teaspoons white vinegar
2 to 3 tablespoons 2% milk
INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
1 tablespoon white vinegar
5 to 6 tablespoons 2% milk

Directions

In a small bowl, combine the flour and salt; cut in shortening until
mixture is crumbly. Sprinkle with vinegar. Gradually add the milk,
tossing with a fork until a ball is formed. Cover and refrigerate
for 30 minutes or until easy to handle.
For a single crust, roll out pastry on a lightly floured surface to
fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim
pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell
according to recipe directions.
For a double crust, divide pastry in half so that one ball is
slightly large than the other. Roll out large ball on a lightly

2 of 2

Easy Pie Crust (continued)

Directions (continued)

floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry
to pie plate. Trim pastry even with 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 top. Bake according to recipe
directions. Yield: pastry for a single- or double-crust pie (9 or 10
inches).

Nutrition Facts: 1/8 of a single pie pastry equals 132 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 76 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.