Sift the flour, sugar, and salt into a large bowl.
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
Add more water as needed to make a smooth dough, being careful not to over-mix.
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
---Tip for putting into pie pan---
Roll the pie crust out onto wax paper. Pull the wax paper with the pie crust on top, over an inverted pie pan.
Flip the pyrex pie pan upside down and put over the pie shell. Flip the whole thing over and remove the extra pie pan and wax paper carefully.
Cut off excess and pinch the edges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (202g)|
|Recipe Makes: 2|
|Calories from Fat: 501 (56%)|
|Amt Per Serving||% DV|
|Total Fat 55.7g||74 %|
|Saturated Fat 32.8g||164 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 126.9mg||39 %|
|Sodium 300.1mg||10 %|
|Potassium 133.6mg||4 %|
|Total Carbohydrate 87.1g||26 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 84g|
|Protein 12.1g||17 %|
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: 898
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