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Piecrust

Yield 1 piecrust (serving size: 10 servings)
This recipe makes a 9- or 10-inch crust that's much tastier than commercial pie dough.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 2 tablespoons vegetable shortening
  • 4 tablespoons ice water
  • Cooking spray

Nutrition Information

  • calories 113
  • caloriesfromfat 48 %
  • fat 6 g
  • satfat 2.7 g
  • monofat 2.1 g
  • polyfat 0.8 g
  • protein 1.8 g
  • carbohydrate 13 g
  • fiber 0.5 g
  • cholesterol 9 mg
  • iron 0.8 mg
  • sodium 65 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 400°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter and vegetable shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

  3. Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 13-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

  4. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 400° for 15 minutes. Cool on a wire rack.