------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
      Title: KitchenAid Pie Pastry
 Categories: Pies
   Servings:  2
 
   2 1/4 c  Flour, all-purpose
     3/4 c  Shortening, well chilled
       2 T  Butter or margarine, chilled
       5 T  Or 6 water, well chilled
 
   Sift flour and salt into bowl.  Cut shortening and butter into 4 to 5
   pieces and drop into bowl.  Attach bowl and flat beater.  Turn to Stir
   Speed and cut shortening into flour until particles are size of small
   peas, about 30 seconds.
   Add water, a tablespoon at a time, until all particles are moistened.  Use
   only enough water to make pastry form a ball.  Watch dough closely as
   over mixing will result in a tough crust.
   Chill in refrigerator 15 minutes.  Roll to 1/8-inch thickness between
   pieces of waxed paper.  Fold pastry into quarters; ease into pie plate and
   unfold, pressing firmly against bottom and side.  Trim and crimp edges.
   Fill and bake as desired.
   Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust.
   For Baked Pastry Shell: Prick sides and bottom with fork.  Bake at 450F
   for 8 to 10 minutes until light brown.  Cool completely before filling.
   HINT: I also chill the wax paper and rolling pin.
   KITCHENAID COOK BOOK   -   jean hores
 
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