Recipe originally from Cuisinart booklet. Crust can be used for either pie or quiche.
Cut the butter into 1-inch pieces (butter can be used straight from freezer). As for the water, seriously, "ice cold" -- stash it in the freezer till it's very, very chilly.
Insert metal blade into your food processor. Add flour, butter and salt and process until mixture is like coarse meal (about 8 to 10 seconds).
Add ice water and pulse, not process, until dough begins to clump together. Don't let it form a ball.
Remove dough from processor and place in a freezer-size plastic storage zippie bag. Work through the bag to press dough together into a ball, then press into a flat disc.
Refrigerate dough for at least 1 hour.
When you need it, roll dough out onto a lightly floured surface.
This amount makes enough dough for a single 9 or 10-inch pie shell.
The key is the ice-cold butter and the ice-cold water, and not letting it process too long.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1725 | ||
Calories from Fat: 1082 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.2g | 160 % | |
Saturated Fat 75.2g | 376 % | |
Monounsaturated Fat 30.8g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 313.7mg | 97 % | |
Sodium 2396.9mg | 83 % | |
Potassium 234.8mg | 6 % | |
Total Carbohydrate 142.3g | 42 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 137.3g | ||
Protein 20.5g | 29 % | |
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: 1725
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