Pastry Crust Mix
You can turn out a finished pie crust in a matter of minutes using this Basic Pastry Mix. With several flavors of crust to choose from, you're sure to find one that's a hit at your house!Katie Koziolek, Hartland, Minnesota
6 ServingsPrep/Total Time: 15 min.
- 6 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons salt
- 2-1/3 cups shortening
- In a large bowl, combine flour and salt. Cut in half of the
- shortening until the mixture resembles coarse crumbs. Cut in
- remaining shortening. Place in an airtight container and store in
- the refrigerator for up to 6 weeks. Yield: 8 cups.
- For Double Crust: Place 2 to 2-3/4 cups Basic Pastry Mix in a medium
- bowl. With a fork, gently mix in 4 to 6 tablespoons cold water to
- moisten dry ingredients. Form into a ball. For ease of handling,
- wrap and chill until ready use. Divide dough in half so that one
- ball is slightly larger than the other. Roll out larger ball to fit
- a 9-in. to 10-in. pie plate. Trim pastry even with edge. Fill crust
- with desired 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: pastry for double-crust
- pie (9 or 10 in.)
- For single crust: Place 1-1/4 to 1-3/4 cups Basic Pastry Mix in a
- large bowl. Gradually add 2 to 4 tablespoons cold water, tossing
- with a fork until dough forms a ball. Cover and refrigerate for 30
- minutes if desired. Roll out pastry to fit a 9-in. to 10-in. pie
- plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond