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All-Purpose Light Piecrust

Yield 1 piecrust (8 servings)


  • 5 ounces all-purpose flour (about 1 1/4 cups)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup vegetable shortening
  • 4 teaspoons unsalted butter, melted
  • 1/4 cup boiling water

Nutrition Information

  • calories 1018
  • fat 56.3 g
  • satfat 22.6 g
  • monofat 24.9 g
  • polyfat 5.4 g
  • protein 14.8 g
  • carbohydrate 112.6 g
  • fiber 3.8 g
  • cholesterol 40 mg
  • iron 6.7 mg
  • sodium 1172 mg
  • calcium 112 mg

How to Make It

  1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and baking powder in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.

  2. Make a well in center of flour mixture. Combine butter and boiling water. Pour butter mixture into center of well. Gently draw flour mixture into butter mixture until moist clumps form. Press dough into a 4-inch circle. Cover, and chill 30 minutes.

  3. Slightly overlap 2 sheets of plastic wrap. Unwrap dough; place on plastic. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough into a 13-inch circle.

  4. Chive Piecrust variation:

  5. Prepare All-Purpose Light Piecrust, omitting sugar. Add 2 tablespoons minced fresh chives to flour mixture.

  6. 1 piecrust (8 servings)

  7. Nutritional analysis of Chive Piecrust is per serving: CALORIES 125; FAT 7g (sat 8g, mono 1g, poly 7g); PROTEIN 9g; CARB 6g; FIBER 1g; CHOL 5mg; IRON 9mg; SODIUM 147mg; CALC 15mg

  8. Note: Nutritional analysis of All-Purpose Light Piecrust is for entire piecrust.