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Easy Pie Crust Recipe

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.
TOTAL TIME: Prep: 10 min. + chilling YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly 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).

Nutritional 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.