Classic Pie Crust Recipe
Four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie. Recipe is from The Taste of Home Cookbook.
Ingredients
- SINGLE-CRUST PIE
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup shortening
- 4 to 5 tbsps ice cold water
- DOUBLE-CRUST PIE
- 2 cups all-purpose flour
- 3/4 tsp salt
- 2/3 cup shortening
- 6 to 7 tbsps ice cold water
Directions
- In a small bowl, combine the flour and salt; cut in the shortening until the mixture is crumbly. Gradually add the ice cold water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
- For a single crust: roll out pastry on a lightly floured surface to fit a 9 inch or 10 inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions.
- For a double crust, divide dough in half so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fir a 9 inch or 10 inch pie place. Transfer pastry to pie plate. Trim pastry even with the edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over fillling. Trim, seal and flute edges. Cut slits in the top to let steam escape. Bake according to recipe directions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 548 | |
| Calories from Fat 308 | 56% |
| Total Fat 34.83g | 44% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 11.42g | |
| Cholesterol 0mg | 0% |
| Sodium 486mg | 20% |
| Potassium 73mg | 2% |
| Total Carbs 51.67g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.18g | 0% |
| Protein 6.99g | 11% |
