Try this Perfect Pie Crust (Lf) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450F. Lightly coat an 8-inch pie pan with nonstick cooking spray. Combine 1/2 c of the unbleached flour with the whole wheat flour in a bowl, or in a food processor bowl, and add the margarine. In the bowl, use a fork to crumble the flour and margarine into a coarse mixture. In the food processor, use the metal chopping blade and pulse the machine 10-12 times to cut the margarine into small pieces. As you form the mixture, add the ice water, 1 tbspoon at a time, until the lumps appread moist. Transfer the dough to a board, and lightly knead it for 1 minute. Form into a ball, place in a small bowl, cover with plastic wrap, and refrigerate for 10 minutes. Sprinkle the remaining 2 tbspoons of flour on a pastry board and lightly coat the rolling pin with flour. On the floured board roll the pie dough out in a circle slightly large than your pie pan. Carefully transfer the dough to the prepared pie pan. Crimp the edges of the dough against the rim of the pie pan. You can use this unbaked pie shell in many recipes, except for fruit fillings. If you make a fruit-filled pie, you must pre-bake the shell so the fruit juices wont make it soggy. To pre-bake it, cover the crust with tinfoil, place 2 cups of clean beans or pie weights in the center of the crust, and bake for 10 minutes. YIELD: Makes 1 8-inch pie shell - Serving 8.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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