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More Popular Recipes

Pie Crust (Non-Soggy)

Recipe #302664 | 10 min | 10 min prep | 1 pie crust (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #570804 Halifax Liz

I use this for all one crust pies, e.g. pumpkin, pecan, etc. It stays crisp on the bottom. You must use butter because margarine does not work well and gives a rubbery crust. I think it came out of a Gourmet magazine many years ago. Should be chilled at least 2 hrs. after mixing.

Posted on: May 7, 2008

Print Recipe

Ingredients

  • 1 1/4 cups all-purpose flour
  • 6 tablespoons cold butter
  • 2 tablespoons shortening
  • 1/4 teaspoon salt
  • 2-4 tablespoons ice water

    • Directions

    1. 1
      Sift flour and salt.
    2. 2
      Cut butter and shortening into small bits and blend in with a pastry blender.
    3. 3
      Add water a teaspoon at a time.
    4. 4
      Knead lightly just to make smooth.
    5. 5
      Chill.

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    Nutrition Facts

    Serving Size 1 pie crust 298g

    Recipe makes 1 pie crust)

    Calories 1410
    Calories from Fat 866 (61%)
    Amount Per Serving %DV
    Total Fat 96.2g 148%
    Saturated Fat 54.3g 271%
    Monounsaturated Fat 29.4g
    Polyunsaturated Fat 6.0g
    Trans Fat 0.0g
    Cholesterol 197mg 65%
    Sodium 1075mg 44%
    Potassium 187mg 5%
    Total Carbohydrate 119.3g 39%
    Dietary Fiber 4.2g 16%
    Sugars 0.5g
    Protein 16.9g 33%
    Vitamin A 2129mcg 42%
    Vitamin B6 0.1mg 3%
    Vitamin B12 0.1mcg 2%
    Vitamin C 0mg 0%
    Vitamin E 1mcg 5%
    Calcium 44mg 4%
    Iron 1mg 10%

    how is this calculated?

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