Helens Two-Crust Pie Pastry:
In a large bowl
, stir together cake flour
, all-purpose flour, and salt. Using a pastry blender
, cut in butter and shortening until pieces are pea-size.
In a small bowl, stir together 6 tablespoons of the water, egg and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Using your hands, flatten each into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
On a lightly floured surface, roll 1 disc of dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate
. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
Roll remaining dough disc into a circle 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on filling. Trim both overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes. Makes 2 pie crusts.
Fat, total (g)
sat. fat (g)
Monounsaturated fat (g)
Polyunsaturated fat (g)
vit. A (IU)
vit. C (mg)
Pyridoxine (Vit. B6) (mg)
Cobalamin (Vit. B12) (µg)
Percent Daily Values are based on a 2,000 calorie diet