November Recipes

Single-Crust Pie Pastry

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Single Crust Pie Pastry rolled out onto a flour covered slab
Hands On:
30 minutes
Total Time:
60 minutes
Serves:
8

Ingredients

  • 1 ½ cups Hy-Vee all-purpose flour
  • 1 tbsp Hy-Vee granulated sugar
  • ¾ tsp Hy-Vee salt
  • ½ cup Hy-Vee all-purpose vegetable shortening
  • 5 to 7 tablespoons ice cold water
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Preparation

1
Food Processor: Place flour, sugar, and salt in food processor; cover and pulse just until combined. Add shortening. Cover and pulse until pieces are size of coarse meal, stopping to scrape down sides as needed. Drizzle with 1 tablespoon ice water. Cover and pulse 4 to 5 times. Continue moistening and pulsing flour mixture, adding 1 tablespoon ice water at a time, until dough holds together. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes to prevent cracking.
2
Pastry Blender: Whisk together flour, sugar, and salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are pea size. Drizzle 1 tablespoon ice water over flour mixture; gently toss with a fork. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes to prevent cracking.
3
Hand Mixing: Whisk together flour, sugar, and salt in a medium bowl. Add shortening. Using your fingertips and thumbs, rub butter and shortening into the flour mixture until pieces are pea size. Drizzle 1 tablespoon ice water over flour mixture; toss gently with a fork. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes to prevent cracking.
4
Rolling directions, if needed: Roll pastry dough disk, from center to edge, on a lightly floured piece of parchment into a 13-inch round. Gently roll the pastry around the rolling pin; carefully unroll to place it on pie plate. Ease pastry into pie plate without stretching. Trim pastry ½-inch beyond the edge of the pie plate; fold under pastry even with pie plate edge. Crimp edge as desired.

Nutrition Facts

Serves: 8
Amount Per Serving
Calories:191
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 3g
Trans Fat: 2g
Cholesterol: 0mg 0%
Sodium: 218mg 9%
Total Carbohydrate: 18g 7%
Dietary Fiber: 0g 0%
Sugars: 2g 4%
Protein: 2g 4%

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