Luxurious Pie Dough
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 121.6
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 223.8 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
View full nutritional breakdown of Luxurious Pie Dough calories by ingredient
Introduction
This is a take-off on the Joy of Cooking recipe, Pie Dough Cockaigne, which really [to me] doesn't taste one iota different! Also, you can roll it or press it, no matter! This is a take-off on the Joy of Cooking recipe, Pie Dough Cockaigne, which really [to me] doesn't taste one iota different! Also, you can roll it or press it, no matter!Number of Servings: 12
Ingredients
-
Organic All-Purpose White Flour, 2 cups
Salt, 1 tsp
*Truvia Baking Blend, 1 tsp
Spectrum Organic Vegetable Shortening, 3 tbsp
Smart Balance Buttery Spread, 1/4 cup
Water, tap, 5 tbsp.
Tips
According to recipe, bake them OR not. Make sure if the recipe calls for UNbaked pie crusts, not to poke holes in bottom. Go ahead and get the aluminum pie edge covers and when you put the pie or quiche or .... into the oven, have that on the WHOLE time. The covers don't prevent the edges from browning, just from getting burnt. I've made pies for almost 50 yrs., and about 3 yrs., just made this exciting discovery by accident! It WORKS!
Directions
Sift together dry ingredients. Measure and combine butter and shortening. Cut 1/2 butter mixture into flour mix until it's cornmeal-sized. Then cut remaining 1/2, until mixture is "pea-sized." Sprinkle dough w. water, blend lightly. Lift dough w. fork to spread moisture. If needed, add a little more h2o to hold mixture together.
When you can make a ball of it, stop handling. The lighter you touch it, the flakier it will be! Make 2 balls.
After 1 hr. in fridge, roll out between waxed paper into 2 crusts. Invert pie pan over each and flip it, straightening it out as you go along. Crimp edges. If you're in a hurry, don't refrigerate, just pat or press it into pans, then crimp.
Serving Size: makes 12 slices for 2 pies/ 6 slices each pie
Number of Servings: 12
Recipe submitted by SparkPeople user NIGHTLILLY.
When you can make a ball of it, stop handling. The lighter you touch it, the flakier it will be! Make 2 balls.
After 1 hr. in fridge, roll out between waxed paper into 2 crusts. Invert pie pan over each and flip it, straightening it out as you go along. Crimp edges. If you're in a hurry, don't refrigerate, just pat or press it into pans, then crimp.
Serving Size: makes 12 slices for 2 pies/ 6 slices each pie
Number of Servings: 12
Recipe submitted by SparkPeople user NIGHTLILLY.