1. Mix flour and salt in medium bowl. Cut in shortening and butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
2. Mix in oil and buttermilk with fork until all flour is moistened and pastry leaves side of bowl. Divide in half shape each half into a ball. If making one-crust pie, wrap second ball of pastry and freeze for later use.
3. Roll pastry as directed for One-Crust Pie or Two-Crust Pie on page 117. Fill and bake as directed in pie recipe. Or, for pie crust that is baked before filling is added, heat oven to 475°. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown cool on wire rack.
*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
**Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Serving (using one crust) Calories 165 (Calories from Fat 110) Fat 12g (Saturated 3.5g) Cholesterol 5mg Sodium 160mg Carbohydrate 12g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch 2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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