Recipe: Pie Pastry with Variations

PIE PASTRY WITH VARIATIONS

FOR ONE-CRUST PIE:
1 cup Pillsbury's Best All Purpose, Unbleached (OR Self-Rising Flour)* see Tips
1/2 teaspoon salt
1/3 cup shortening
2 to 4 tablespoons cold water
FOR TWO-CRUST PIE:
2 cups Pillsbury's Best All Purpose, Unbleached (OR Self-Rising Flour)* see Tips
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and salt. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to hold together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)

Shape dough into 1 ball for one-crust pie (2 balls for two-crust pies). Flatten ball; smooth edges. Roll 1 ball lightly on floured surface from center to edge into circle 1 1/2 inches larger than inverted 9-inch pie pan. Fold dough in half; place in pie pan. Unfold; fit evenly into pan. Do not stretch.

FOR FILLED ONE-CRUST PIE:
Fold edge under to form standing rim; flute. Continue as directed in recipe.

FOR BAKED PASTRY SHELL:
Fold edge under to form standing rim; flute. Prick bottom and sides of pastry generously with fork. Bake at 450F for 89 to 12 minutes or until light golden brown; cool. Continue as directed in recipe.

FOR TWO-CRUST PIE:
Trim bottom pastry even with pan edge. Roll out remaining pastry; set aside. Continue as directed in recipe.

TIPS:
If using Pillsbury's Best Self-Rising Flour, omit salt. Pastry made with self-rising flour differs in flavor and texture from that made with all purpose flour.

If desired, whole grain flour can be substituted for up to half of the all purpose flour, adding a little more water if necessary.

FOR CHEESE PASTRY:
Add shredded cheddar or American cheese to flour. Use 1/4 to 1/2 cup for one-crust pie; 1/2 to 1 cup for two-crust pie. Omit salt. Continue as directed above.

FOR EXTRA FLAKINESS:
Add 1 teaspoon sugar (2 teaspoons for two-crust pie) with flour and 1 teaspoon vinegar (2 teaspoons for two-crust pie) with water. Continue as directed above.

TO PREPARE PASTRY IN FOOD PROCESSOR:
Place flour, salt and shortening in processor bowl fitted with steel blade. Process 20 to 30 seconds until mixture resembles coarse crumbs. With machine running, add minimum amount of cold water all at once through feed tube. Process 20 to 30 seconds or just until ball forms. (If ball does not form in 30 seconds, shape into ball with hands.) Wrap dough in plastic wrap; refrigerated 30 minutes or freeze 10 minutes before continuing as directed above.

HIGH ALTITUDE--ABOVE 3500 FEET:
When preparing pastry in food processor, increase water to:
3 tablespoons for one-crust pie;
6 tablespoons for two-crust pie.

Source: Pillsbury Harvest Time Pies, Classics 45