Piecrust

This recipe makes a 9- or 10-inch crust that's much tastier than commercial pie dough.

Yield:

1 piecrust (serving size: 10 servings)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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).

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.

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.

Note:

June 2002