Pie Crust (Double Crust)
- Number of Servings: 1
Ingredients
1.Using a pastry blender, blend together flour, butter, shortening and salt (or pulse in a food processor) until mixture resembles coarse meal with some pea sizes lumps.
2.Drizzle ice water one Tbsp at a time and toss gently with a fork until incorporated. Squeeze a small handful of dough, stop adding water when dough holds together.
3.Turn dough out on a work surface and divide into 8 sections.
4.Using the heel of your hand, smear each section once or twice away from you on work surface.
5.Gather 4 of the piles and wrap in plastic wrap. Refrigerate at least 1 hour. Repeat with remaining 4 piles.
6.Roll out and cook according to pie recipe directions.
Serving Size: 1 Double Pie Crust
Number of Servings: 1
Recipe submitted by SparkPeople user LADYFITTER537.
• 2-1/2 Cups Unbleached All Purpose Flour•1-1/2 Sticks (3/4 cup) Cold, Unsalted Butter (cut into1/2 inch cubes)•1/4 Cup Cold Vegetable Shortening•1/2 tsp salt•5-7 Tbsp Ice Water
1.Using a pastry blender, blend together flour, butter, shortening and salt (or pulse in a food processor) until mixture resembles coarse meal with some pea sizes lumps.
2.Drizzle ice water one Tbsp at a time and toss gently with a fork until incorporated. Squeeze a small handful of dough, stop adding water when dough holds together.
3.Turn dough out on a work surface and divide into 8 sections.
4.Using the heel of your hand, smear each section once or twice away from you on work surface.
5.Gather 4 of the piles and wrap in plastic wrap. Refrigerate at least 1 hour. Repeat with remaining 4 piles.
6.Roll out and cook according to pie recipe directions.
Serving Size: 1 Double Pie Crust
Number of Servings: 1
Recipe submitted by SparkPeople user LADYFITTER537.
Nutritional Info Amount Per Serving
- Calories: 2,780.9
- Total Fat: 189.2 g
- Cholesterol: 401.2 mg
- Sodium: 1,183.2 mg
- Total Carbs: 230.1 g
- Dietary Fiber: 10.0 g
- Protein: 31.4 g
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