Pie Crusts

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 77.4
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.9 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Pie Crusts calories by ingredient
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Number of Servings: 12


    # Water, 3.5 Tbsp
    # Lemon Juice, 1 tsp
    # Splenda, 3 tsp (remove)
    # Almonds, 50 grams, ground (remove)
    # Flour, whole grain, 100 grams (remove)
    # Apple Butter, 3 tbsp (remove)
    # Almond Butter, 6 tsp (remove)


Preheat oven to 350°.

To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.
Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry.
Combine remaining 3/4 cup flour, pecans, powdered sugar, and 1/4 teaspoon salt in a large bowl; Add butters; toss with a fork until flour mixture is moist.

Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.

Remove dough from the freezer. Remove top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray, allowing the dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under, and flute. Place in freezer until ready to fill.

If used with no bake filling, bake for 30 min, or until dry.

Number of Servings: 12

Recipe submitted by SparkPeople user .

TAGS:  Desserts |

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Member Ratings For This Recipe

  • I am a little confused, this recipe does not have pecans or powdered sugar in the ingredients but it calls for it in the recipe. It does have almonds in the ingredients. Did you mean pecans or almonds? Is the powdered sugar the splenda? I would like to use this recipe. Please respond. - 4/2/10

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