Try this Tomato Pie Crust recipe, or contribute your own.
Suggest a better descriptionPulse flour, cheese, salt, pepper in food processor until combined, about 3 times. Add unsalted butter and vegetable shortening; pulse until butter and shortening are pea size pieces, about 5 times. Drizzle in buttermilk; process until dough just begins to come together. Lightly knead dough into a ball on a large piece of plastic wrap. Flatten into a disk, and wrap tightly. Chill at least 2 hours or up to 2 days. Preheat oven to 400 degrees. roll dough out on a floured surface into a 15-16inch circle about 1/3 inch thick. Transfer to a 9 inch deep dish pie plate. trim edges, leaving a 1 inch overhang. Fold edges under and crimp. Freeze dough 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake crust 20 minutes. Remove parchment and weights; bake until edges are golden and bottom of crust is set, about 8 minutes. Cool completely, about 30 minutes.
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Serving Size: 1 Serving (775g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3171 | ||
Calories from Fat: 1712 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 190.2g | 254 % | |
Saturated Fat 108.7g | 543 % | |
Monounsaturated Fat 58.8g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 398.7mg | 123 % | |
Sodium 719.8mg | 25 % | |
Potassium 188.4mg | 5 % | |
Total Carbohydrate 379.5g | 112 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 379.5g | ||
Protein 4.5g | 6 % | |
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: 3171
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