Pie Crust
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 78.8
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 72.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.4 g
- Protein: 1.1 g
View full nutritional breakdown of Pie Crust calories by ingredient
Number of Servings: 16
Ingredients
-
.5 Cup of Shortening
1.5 cup All Purpose Flour
.5 tsp of salt
.5 cup cold water
Directions
Mix Shortening, flour and salt together with a pastry blender until crumbly.
Add as much water as needed to hold together, and mix lightly with a fork. (Add it one tbsp at a time).
Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate.
Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Got this from allrecipes.com
Number of Servings: 16
Recipe submitted by SparkPeople user RIAH3377.
Add as much water as needed to hold together, and mix lightly with a fork. (Add it one tbsp at a time).
Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate.
Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Got this from allrecipes.com
Number of Servings: 16
Recipe submitted by SparkPeople user RIAH3377.