Pastry Crust

The period from Thanksgiving to New Years is my favorite time of the year. During this long month of holiday festivities I attempt to do as much baking as possible, both as stress relief (it's also the period when all my major papers are due!) and as a way to share my love of good food with friends and family. My real passion for baking homemade pies began with this pastry crust mix, one of the simplest and easiest to use recipes I have ever found. While I have experimented with others, I always keep coming back to this one.

Pastry Crust
Adapted from "The Williamsburg Cookbook"
Makes roughly 4 cups pastry crust mix

Ingredients:
3 cups all-purpose flour
1 tsp salt
2 tsp sugar
1 cup shortening
Ice water

 1. In a large bowl, mix dry ingredients together.

2. Cut in shortening, either with knives or a pastry blender, until the mixture is of a pebbly consistency.

Shown here is the pastry blender technique, for using knives, see my comments on making chocolate chip scones.

3. Store in a covered container in the refrigerator until needed.

4. When needed, use the following amounts depending on the pie being made:

8 inch pie - single crust (1 1/4 cups); double crust (2 1/4 cups)

9 inch pie - single crust (1 1/2 cups); double crust (2 1/2 cups)

10 inch pie - single crust (1 3/4 cups); double crust 2 3/4 cups)

5. Moisten the required pastry mix with enough ice water to hold dough together when pushed lightly with a fork.

6. If making a double crust, divide dough in half. 

7. Roll out dough on a lightly floured surface.

8. Transfer dough to the baking dish. This is best done by using a rolling pin, as shown below.

9. Enjoy!

Nutritional Info per Cup:

Calories 778; Total Fat 48g; Cholesterol 0mg; Sodium 605mg; Total Carbs 71g; Protein 12g