No Hassle Pie Crust

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 273.5
  • Total Fat: 24.2 g
  • Cholesterol: 7.8 mg
  • Sodium: 100.1 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.8 g

View full nutritional breakdown of No Hassle Pie Crust calories by ingredient


Introduction

My ex-mother-in-law made this pie crust all the time for every occasion. It looks like a lot of calories just for the crust, but this is supposed to make enough crust for THREE pies (9" pie shells). If you cut a pie into 8 pieces, that's about 273 calories a slice just for the shell, not including the topping. You might be able to get 12 or 16 skinny little pie slices, depending on topping. Or maybe experiment with using less shortening and more water/vinegar and perhaps another egg to reduce calories from shortening. That might be an interesting science project for another day. Otherwise, this close to Thanksgiving, I don't want to mess with tradition! My ex-mother-in-law made this pie crust all the time for every occasion. It looks like a lot of calories just for the crust, but this is supposed to make enough crust for THREE pies (9" pie shells). If you cut a pie into 8 pieces, that's about 273 calories a slice just for the shell, not including the topping. You might be able to get 12 or 16 skinny little pie slices, depending on topping. Or maybe experiment with using less shortening and more water/vinegar and perhaps another egg to reduce calories from shortening. That might be an interesting science project for another day. Otherwise, this close to Thanksgiving, I don't want to mess with tradition!
Number of Servings: 24

Ingredients

    3 cup Flour - Gold medal all purpose flour
    48 tbsp Shortening, Crisco
    1 tsp Salt
    1 large Egg, fresh, whole, raw
    0.333 cup (8 fl oz) Water, tap
    0.333 tbsp Bragg Apple Cider Vinegar

Tips

Really need to have cold utensils, cold liquids, cold shortening, the colder all the ingredients stay while producing the pie crust, the less "overworked" it will get, and the flakier it will bake out to be. I'm having to guess on prep time, because I don't know how experienced you are in making shells. Probably an hour would do most people but you may need to make the crust dough, put it in refrigerator to get it cold again, and then pinch off a third of it to make your shells, one at a time (especially if you only own one pie pan - glass or metal or ceramic. ). It's okay to keep crust refrigerated a day or two and roll the others out as needed.


Directions

Cut shortening into flour and salt, until it looks like fine gravel. The water needs to be COLD!! (really, the egg and vinegar should also be cold). Combine water, egg, vinegar (can use white vinegar but I usually use the Bragg's NACV) and add all at once into the flour mixture. Stir with a fork until flour is all wet. Roll out quickly on pastry cloth or waxed paper. Transfer into pie plate. Cut edges off a bit past the edge of pie plate, so as to form whatever decorative pie shell edging you like to use (fork pressed in, or the pinched finger "V" effect, etc.). Bake pie shell at 500 degrees F for 12 minutes or until brown. IF you are going to make a pie with a cooked filling, prick your pie shells first with a fork or tip of knife, etc, to prevent it from cracking and blowing up and making a mess. Makes three pie shells, using 9" pie, or if you have only 8" pie pans, then you'll have extra dough left over and can make a really pretty pie crust edging.

This is in the "Dessert" category, because SparkPeople doesn't give you many choices like that, but we have also used this same crust recipe to use when making a quiche or chicken pot pie that type of thing.

Serving Size: Three 9" pies, cut into 8 slices per pie (24 pieces) or could go smaller

Number of Servings: 24

Recipe submitted by SparkPeople user PROVERBS31JULIA.

TAGS:  Desserts |