Simple pie crust - so good for any use - its always worth the effort, you will never go back to frozen or pre made crusts again.
in a food processor with the knife blade, put in the flour, butter, salt and sugar. Pulse several times till a corn meal like texture is formed. With the machine running, add ice water, one tablespoon at a time till a dough begins to form (you don't want it dry but not sticky either so pause between tablespoons of water to get the right consistency).
Take dough out of machine and form into a small disk using your hands. Wrap it in plastic wrap and put in the fridge for 30 minutes or up to over night.
When chilled, remove the dough, place it on a floured surface and roll it out to a 13" round. Place in a 10" pie pan, gently, being sure not to stretch the dough and press it into the bottom of the plate. Cut off excess dough, leaving about a 1/2 inch around the edge of the pie plate. Fold and crimp around the pie plate. Follow your recipe directions for a raw crust.
this makes one 10" pie crust - double it for a pie with a top crust and divide the dough before chilling. Also works for small quiches or tarts, just cut to size needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 230 | ||
Calories from Fat: 140 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 303.6mg | 10 % | |
Potassium 32.3mg | 1 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 19.1g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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