| Pie Crust |
| Number of Servings |
6 |
|
Serving Size |
1/6 pie |
| Preparation Time |
20 minutes |
|
Cooking Time |
9-12 minutes |
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| Quantities |
Ingredients |
| Single Crust: |
| 1 cup | flour |
| 6 tablespoons | vegetable shortening |
| 2-3 tablespoons | cold water |
| flour for rolling out crust |
| Double Crust: |
| 2 cups | flour |
| 3/4 cup | shortening |
| 4-5 tablespoons | cold water |
| | flour for rolling out crust |
|
| Equipment |
Instructions |
- pie pan
- mixing bowl
- measuring spoons
- pastry blender or 2 knives
- rolling pin
- wax paper (optional)
|
- Put flour and shortening in a mixing bowl. Blend flour and shortening with the pastry blender or two knives until it resembles coarse crumbs.
- Sprinkle cold water over mixture. Blend quickly until it forms a soft ball of dough.
- Sprinkle a little flour on a sheet of wax paper or other surface used to roll out dough
- Put ball on a floured surface.
- Rub flour on rolling pin and sprinkle a little flour on the dough ball. Roll out dough into a large circle, large enough for a pie pan.
- Fold dough over rolling pin and gently roll over pie plate. Pinch edges.
- For double crust, cut slits in the top crust to allow steam to escape during baking.
- If you need an unfilled shell, bake pie shell at 400¡F for 9-12 minutes or until lightly browned. If filling before baking, follow directions for the pie you are making.
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| NOTES: For Double Crust Desserts, the nutrient analysis would be as follows:Calories: 378 Total Fat: 26 grams Saturated Fat: 6 grams Protein: 4 grams Carbohydrates: 32 grams Fiber: 1 gram Vit A: 0 RE Vit C: 0 mg |
| Nutrition Information |
| Calories |
190 |
| Total Fat |
13g |
| Saturated Fat |
3.5g |
| Protein |
2g |
| Carbohydrates |
16g |
| Fiber |
<1g |
| Sugar |
0g |
| Vitamin A |
0% |
| Vitamin C |
0% |
| Calcium |
0% |
| Iron |
6% |
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