L.R. single pie crust


4.6 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 83.2
  • Total Fat: 5.5 g
  • Cholesterol: 14.3 mg
  • Sodium: 106.6 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.2 g

View full nutritional breakdown of L.R. single pie crust calories by ingredient


Introduction

This makes enough for 2-9" pies plus I had enough dough left over for about 1 piece of pie. So I figured 8 servings for each pie plus 1 for the scrap of dough left over. This makes enough for 2-9" pies plus I had enough dough left over for about 1 piece of pie. So I figured 8 servings for each pie plus 1 for the scrap of dough left over.
Number of Servings: 17

Ingredients

    1 cup all-purpose flour
    1/2 cup whole wheat flour
    1/2 tsp. salt
    1/2 cup butter
    1/2 T. cider vinegar
    cold water

Directions

In a bowl combine flours and salt. Cut in butter with pastry blender. Place vinegar in a measuring cup. Add enough water to make 1/4 cup liquid. Sprinkle onto flour mixture while tossing with a fork. You may need a little more water, but not much. Work dough as little as possible to make into a ball. Divide dough in half. Roll each half out on a lightly floured surface to fit a 9" pie pan.

Number of Servings: 17

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

Member Ratings For This Recipe


  •  no profile photo


    This was both easy and turned out great. I did have to add a tad more water, but not much, just as you mentioned above. Made my own apple pie filling, and made apple pie "fries" from it. Pretty tasty :). - 3/23/14


  • no profile photo

    Incredible!
    This was delicious and melted in your mouth. I made it for a deep dish pie so with the leftover crust, I baked little pcs. of crust with cinnamon and sugar. A yummy treat too! - 6/1/13


  • no profile photo

    Incredible!
    Super delicious and crispy. Plus, I like that it incorporates whole wheat flour. I'll definitely use this recipe again. - 1/31/11


  • no profile photo

    Very Good
    I really liked this recipe! It was easy to make and turned out very nicely. I refrigerated the dough for a few hours before rolling it out which ensured that it didn't stick and rolled out like a dream. - 12/22/10


  • no profile photo

    Very Good
    Very tasty. Mine came out tender, but not super flaky. I think I'd re-size this recipe -- I need more crust for my project (I got 10 tart crusts -- but no upper crusts) - 11/18/10