Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light June 2002

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

113 calories; calories from fat 48%; fat 6g; saturated fat 2.7g; mono fat 2.1g; poly fat 0.8g; protein 1.8g; carbohydrates 13g; fiber 0.5g; cholesterol 9mg; iron 0.8mg; sodium 65mg; calcium 1mg.
Advertisement