Recipe: Basic Pie Pastry

Enough for a single crust 9-inch pie 1-½ cups sifted all-purpose flour

6 tablespoons sifted cake flour

2 teaspoons sugar

½ teaspoon salt

4-½ tablespoons cold shortening, cut into small pieces

6 tablespoons cold butter, cut into small pieces

About 5 tablespoons cold water

Nonstick cooking spray

1. Sift together the flours, sugar and salt. Put into a bowl or food processor. Add the pieces of shortening and butter; cut in by hand or use the pulse butter on the processor until large flakes are formed. Add cold water and work just until the dough begins to hold together. Transfer to a sheet of plastic wrap and form dough into a flat disk. Refrigerate at least an hour or overnight.

2. Lightly spray a 9-inch pie pan with cooking spray and set aside. If dough has been refrigerated overnight, remove about 30 minutes before rolling.

3. Roll dough between lightly floured sheets of plastic wrap to a 14-inch circle. Remove top sheet of plastic and invert dough over pie pan. Use plastic to mold dough into the pan, then remove and discard. Crimp top edge of dough and chill until ready to fill.