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Name: Pie Crust
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Cup All purpose flour; 1 teaspoon Baking powder; 1/3 Cup Unsalted butter cold; 1/4 Cup Ice water Might need less

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INGREDIENTS

1 Cup All purpose flour
1 teaspoon Baking powder
1/3 Cup Unsalted butter cold
1/4 Cup Ice water ; Might need less

Servings

INSTRUCTIONS

Chill the flour and baking powder in a bowl by freezing it for 10-15 minutes.

Begin with very cold butter, talking real cold, like "put it in the freezer for 10 minutes" cold. Dice it with a knife into cubes about ?" (1 cm) across; they don't have to be exact.

Add the butter cubes to your dry ingredients and use your fingertips or a fork to toss them around to get each cube separated and coated in flour. Now you'll begin the cutting in. The object here is to get the butter cubes broken up into smaller and smaller bits, each coated in flour.

Continue until the largest pieces are about half the size of a pea and the smallest ones are crumb-like.

Add the ice water a tablespoon at a time and mix swiftly and gently. Add just enough water to allow the dough to form into a loose ball.

Wrap tightly in plastic wrap and refrigerate 30 minutes.

Roll the dough out to the desired size (12" circle for a 9" pie pan) on a floured surface with a floured rolling pin. Turn it frequently to maintain its shape and prevent sticking.

Gently roll it over the pin and transfer to your pie pan. Wiggle it into the corners of the pan, don't press.

Turn the edges up and crimp with your fingers.

NOTES

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Pie Crust

1 Cup All purpose flour
1 teaspoon Baking powder
1/3 Cup Unsalted butter cold
1/4 Cup Ice water Might need less

Chill the flour and baking powder in a bowl by freezing it for 10-15 minutes.
Begin with very cold butter, talking real cold, like "put it in the freezer for 10 minutes" cold. Dice it with a knife into cubes about ?" (1 cm) across; they don't have to be exact.
Add the butter cubes to your dry ingredients and use your fingertips or a fork to toss them around to get each cube separated and coated in flour. Now you'll begin the cutting in. The object here is to get the butter cubes broken up into smaller and smaller bits, each coated in flour.
Continue until the largest pieces are about half the size of a pea and the smallest ones are crumb-like.
Add the ice water a tablespoon at a time and mix swiftly and gently. Add just enough water to allow the dough to form into a loose ball.
Wrap tightly in plastic wrap and refrigerate 30 minutes.
Roll the dough out to the desired size (12" circle for a 9" pie pan) on a floured surface with a floured rolling pin. Turn it frequently to maintain its shape and prevent sticking.
Gently roll it over the pin and transfer to your pie pan. Wiggle it into the corners of the pan, don't press.
Turn the edges up and crimp with your fingers.

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Nutrition

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Serving Size: 1 Serving (341g)
Recipe Makes: 1 Servings

Calories: 1027
Calories from Fat: 570 (56%)

Amt Per Serving		% DV

	Total Fat 63.3g	84 %
	Saturated Fat 39.5g	198 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 2.8g
Cholesterol 165.9mg		51 %
Sodium 98.9mg		3 %
Potassium 274.4mg		7 %
Total Carbohydrate 98.8g		29 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 95.4g
Protein 16.2g		23 %
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.

About Our Nutrition Facts

Calories per serving: 1027

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