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Homemade Pie Crust

Homemade Pie Crust

Cooking Light NOVEMBER 2006

  • Yield: 1 (9-inch) pastry crust


  • 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.

Nutritional Information

Amount per serving
  • Calories: 822
  • Calories from fat: 46%
  • Fat: 41.9g
  • Saturated fat: 21.3g
  • Monounsaturated fat: 11.2g
  • Polyunsaturated fat: 6.6g
  • Protein: 13.2g
  • Carbohydrate: 95.8g
  • Fiber: 3.4g
  • Cholesterol: 60mg
  • Iron: 5.8mg
  • Sodium: 754mg
  • Calcium: 26mg

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Homemade Pie Crust Recipe