Pie Crust
Pie Crust could be just the lacto ovo vegetarian recipe you've been looking for. This crust has 193 calories, 2g of protein, and 12g of fat per serving. This recipe serves 8 and costs 14 cents per serving. 2348 people have made this recipe and would make it again. Head to the store and pick up butter, flour, ice water, and a few other things to make it today. From preparation to the plate, this recipe takes about 18 minutes. It is brought to you by Add A Pinch. With a spoonacular score of 24%, this dish is not so spectacular. Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust, Door County Cherry Pie with Homemade Gluten-Free Pie Crust, and Classic Apple Pie With Pâte Brisée Crust Best Pie Bakeoff 20 are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
¼ cup butter + more for buttering pie plate or skillet
1½ cups all-purpose flour
4-5 tablespoons ice water
½ teaspoon salt
¼ cup vegetable shortening
Equipment:
frying pan
bowl
wooden spoon
blender
plastic wrap
oven
Cooking instruction summary:
Butter a 9-inch pie plate or skillet and set aside.In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a -inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425 F and bake the pie crust for about 8 minutes.If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.
Step by step:
1. Butter a 9-inch pie plate or skillet and set aside.In a large bowl, combine the flour and the salt.
2. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
3. Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top.
4. Rolling from the center, roll until the dough is about a -inch thickness.
5. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425 F and bake the pie crust for about 8 minutes.If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.
Nutrition Information:
covered percent of daily need
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