Recipe Details
Ingredients
-
1cupall-purpose flour
-
¼cupchilled butter, cut into pieces
-
¼cupshortening
-
4tablespoonsice water, or more as needed
Cooking Directions
-
Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
-
Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.
Tips
For a savory pie, add some salt and 1/2 teaspoon dry mustard. For a sweet pie, you can add 2 tablespoons of sugar and 1/2 teaspoon vanilla extract.
You can use all butter instead of half butter and half shortening, but don’t use all shortening.
To Use:
Divide dough in half and roll each half on a lightly floured surface to fit a 9-inch pie pan. Bake as directed with your pie recipe.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories658 | |
| % Daily Value * | |
| Total Fat 49g |
63% |
| Saturated Fat 21g |
106% |
| Cholesterol 61mg |
20% |
| Sodium 166mg |
7% |
| Total Carbohydrate 48g |
17% |
| Dietary Fiber 2g |
6% |
| Total Sugars 0g |
|
| Protein 7g |
13% |
| Calcium 17mg |
1% |
| Iron 3mg |
16% |
| Potassium 74mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
