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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pies 814g Recipe makes 1 pies) |
||
| Calories 3895 | ||
| Calories from Fat 2345 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 260.6g | 400% | |
| Saturated Fat 78.7g | 393% | |
| Monounsaturated Fat 131.0g | ||
| Polyunsaturated Fat 38.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3499mg | 145% | |
| Potassium 479mg | 13% | |
| Total Carbohydrate 341.8g | 113% | |
| Dietary Fiber 12.1g | 48% | |
| Sugars 1.2g | ||
| Protein 46.3g | 92% | |
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Pie Crust
By: Trixyinaz
Apr 15, 2003
This is the only pie crust I ever make. Of course, it's my mom's and it's fail proof. So easy and sooooo flaky!
1 -2 pies
Ingredients
DOUBLE CRUST FOR 9 INCH PIE DISH
SINGLE CRUST FOR 10 INCH PIE DISH
Directions
1
In a food processor, mix flour, salt and crisco.2
Pulse until crisco is cut into small pieces.3
Add 1 tbs cold water at a time.4
Pulse after each tbs.5
Pulse until dough forms into a ball.6
It is ok to stop before it becomes a ball.7
Take out and roll dough to fit your pie dish.8
If you are making the double crust for a 9" pie, cut the ball of dough in half and roll out accordingly.9
Set aside the top crust.10
Place crust in the pie dish, poke holes in the bottom and sides of crust with a fork and bake at 400 degrees for 8 to 10 minutes or until lightly browned.11
If making a pie with the top crust, don't cook your bottom crust. Place it in your pie dish, fill with your favorite filling, place the uncooked crust on top and bake until crust is lightly browned.
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- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: ChefTer
On Jun 10, 2007
Thanks for sharing this recipe! It came out perfect! It came out very elastic when it was raw. I made a peach pie out of it and the crust was flakey and delicious! Thanks again. I read the other comments about how this crust couldn't hold together and I was a little wary to try it after reading that. But I'm glad I did. It sounds like they didn't add enough water.
From: Tweeky
On Jun 12, 2005
I wanted to try this for the convenience of a pie crust made in the cuisinart. Much to my dismay, this ended up in the garbage and I went back to my usual pie crust recipe which never fails me. I followed this to the letter and the crust could not even hold together long enough to be rolled out properly, much less lifted into the pie plate. Sorry, but in fairness to you, I am not even rating it, just letting you know that I had no success with it. I noticed that another reviewer commented on the consistency of the crust as well. I am sure it would have tasted good, in as much as the ingredients are very similar to my recipe.
From: duke1981
On Oct 26, 2004
Step #10 is what probably caused the crust to turn out burnt!!! Most recipes ask for both to be cooked together. This one did not, and following exactly, caused the bottom crust to be way over done (cooked until top was light brown). May try one more time, but omitting Step #10.
From: ZIRJ's Mama
On Feb 12, 2004
This is my standard pie crust recipe. After I found this, and tried it, it went in my "Tried and True" notebook. Thanks!
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