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Recipe Name: All-american Pie Pastry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pies Comments:
Preparation Time:
Number of Servings: 1

1 1/4 Cup(s) All-Purpose Flour
1/2 Teaspoon(s) Salt
1/3 Cup(s) Frozen lard or shortening
Cut into bits
3 Tablespoon(s) ICE Water
To ensure a tender crust, this recipe should not be doubled.
Thoroughly freezing the lard or shortening will give you the flakiest
crust. PLACE THE FLOUR AND SALT in the bowl of a food processor and
pulse 2-3 times. Scatter the lard or shortening over the flour
mixture. Sprinkle with the water and process about 5 seconds or until
dough just begins to form. Shape into a ball, then flatten it
slightly. Dust lightly with flour and place in the center of a
2-gallon-size plastic storage bag. It may be refrigerated at this
point up to 40 minutes. With the storage bag open and the dough circle
centered in the bag, roll the dough into a circle that almost touches
the edges of the bag. Cut and discard the top sheet of the plastic bag
so that the dough is lying on the bottom sheet. Flip onto the pie
plate; peel the plastic off and discard. Cut the pastry so it hangs
about an inch over the rim. Lightly press the overhanging pastry under
(between the pastry and the pie tin). Pinch or crease the edges of the
pastry in a zigzag or fluted pattern. This is not only decorative, it
also acts as a wall to keep the filling in. Yield: 1 single-crust 8-
to 10-inch pie shell. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1205
Calories From Fat: 628
Total Fat: 69.9g
Cholesterol: 38.3mg
Sodium: 1170.6mg
Potassium: 245.7mg
Carbohydrates: 124.5g
Fiber: 4.2g
Sugar: 5.6g
Protein: 16.2g

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