Kitchen Aid Pie Crust Pastry

Source: Mommy Stone

• 2 1/4 Cup Flour
• 3/4 Teaspoon Salt
• 3/4 Cup Shortening
• 5 Tablespoon Cold Water

Sift flour and salt into bowl. Cut shortening into 4 or 5 pieces and drop in bowl. Attach bowl and beater. Turn to speed 1 and stir until lumps of flour covered fat are the size of small peas, about 1 min. Add water, 1 Tablespoon at a time, until all particles are moistened, about 10 -15 seconds. Use only enough water to make pastry form a ball. Stop.

Chilling in refrigerator at least 10 minutes before rolling out adds to ease of handling. Roll to 1/8 inch thickness on a lightly floured board and proceed as usual in making pie crust.

To Bake for Unfilled Pastry Shell: Prick Sides and Bottom with a fork to Allow Steam to Escape. Bake at 450 Degrees F. for 8 - 10Minutes.

Makes One 8 - 9 Inch Double Crust or two single crust pies.