Classic
1. Blend flour and salt in medium mixing bowl.
2. Cut chilled shortening into 1/2 inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
3. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. Shape dough into a ball for single pastry crust. Divide dough in two for double crust or double deep pie crust, one ball slightly larger than the other. Flatten ball(s) into 1/2 inch thick round disk(s).
4. Roll dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust.
5. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
For single crust: trim edges of dough leaving a 3/4 inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
For double crust: Roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk.
6. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4 inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
7. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (191g) | ||
Recipe Makes: 1 | ||
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Calories: 611 | ||
Calories from Fat: 15 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.3mg | 0 % | |
Potassium 215.3mg | 6 % | |
Total Carbohydrate 128.4g | 38 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 123.1g | ||
Protein 17.4g | 25 % | |
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: 611
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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