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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (60g) Recipe makes 8 servings |
||
| Calories 249 | ||
| Calories from Fat 140 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 9.8g | 48% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 400mg | 16% | |
| Potassium 38mg | 1% | |
| Total Carbohydrate 23.9g | 7% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.1g | ||
| Protein 3.4g | 6% | |
Ingredients
- 2 cups all-purpose flour, sifted
- 1 teaspoon salt
- 2/3 cup butter or shortening
- 5-7 tablespoons cold water
Directions
1
Put flour into a mixing bowl with the butter.2
Using a pastry cutter, cut the butter into the flour.3
add salt and water.4
Mix until dough is formed.5
Roll out on flat surface.6
Bake at 375 degrees until brown.
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- Course > Desserts > Pies & Tarts > Pies
- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Lt. Amy
On Nov 3, 2009
Worked out perfect and flaky. I've made it with butter flavor Crisco once and with butter once. The Crisco version turned out much flakier.
From: dorcas383
On Oct 26, 2009
This recipe is very easy! I didn't like how salty it was, so I am cutting the salt down to 1/2 teaspoon, but other than that it is delicious! Thanks for sharing!
From: Gay Gilmore
On Dec 8, 2001
Did a half and half butter to shortening for a bit more flavor. Great crust!
From: Narshmellow
On May 13, 2004
Never made a pie crust, always sounded too complicated. Tried a couple that sounded easy. Didn't turn out the way I wanted. So I decided to try this after the good reviews. When the topic of butter and lard came up I asked my mom what she used. She informed me that she never really made crusts, but her mom always used lard, no butter. So, I made this recipe with only lard. This was so easy. I had it mixed, rolled out and in the pan in ten minutes. It was an excellent crust, so much better than anything I had made before and WAY better than anything from the store. The edge didn't cook faster than the rest, the color of it was uniform. This will be my pie crust recipe from now on. Thanks.
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