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Piecrust

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

This recipe goes with Buttered Rum-Raisin Cream Pie, Chocolate Silk Pie, Coconut Cream Pie, Mango-Lime Icebox Pie

Cooking Light JUNE 2002

  • Yield: 1 piecrust (serving size: 10 servings)

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.

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 48%
  • Fat: 6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.8g
  • Carbohydrate: 13g
  • Fiber: 0.5g
  • Cholesterol: 9mg
  • Iron: 0.8mg
  • Sodium: 65mg
  • Calcium: 1mg
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Piecrust Recipe

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