Homemade Pie Crust

Recipe from

Cooking Light

Nutritional Information

Calories 822
Caloriesfromfat 46 %
Fat 41.9 g
Satfat 21.3 g
Monofat 11.2 g
Polyfat 6.6 g
Protein 13.2 g
Carbohydrate 95.8 g
Fiber 3.4 g
Cholesterol 60 mg
Iron 5.8 mg
Sodium 754 mg
Calcium 26 mg


1 cup all-purpose flour (about 4 1/2 ounces)
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1 1/2 tablespoons vegetable shortening
3 tablespoons ice water
1 teaspoon fresh lemon juice
Cooking spray


Lightly spoon flour into dry measuring cup; level with knife. Combine flour and salt in a medium bowl. Cut in butter and shortening with a pastry blender or two knives until mixture resembles coarse meal. Combine 3 tablespoons water and juice. Sprinkle surface of flour mixture with water mixture, 1 tablespoon at a time; toss with a fork until moist. Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

Preheat oven to 325°.

Unwrap and place chilled dough on a lightly floured surface. Roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.