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7Ingredients
35Minutes
2090Calories

Ingredients
US|METRIC
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NutritionView More
2090Calories
Sodium90% DV2150mg
Fat208% DV135g
Protein53% DV27g
Carbs64% DV192g
Fiber44% DV11g
Calories2090Calories from Fat1220 |
% DAILY VALUE |
Total Fat135g208% |
Saturated Fat58g290% |
Trans Fat |
Cholesterol170mg57% |
Sodium2150mg90% |
Potassium290mg8% |
Protein27g53% |
Calories from Fat1220 |
% DAILY VALUE |
Total Carbohydrate192g64% |
Dietary Fiber11g44% |
Sugars0% |
Vitamin A40% |
Vitamin C |
Calcium15% |
Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(5)

Mackenzie Faulkner a month ago
way too soft for a pie crust, could barely roll it bc it was so sticky, definitely add more flour. and don’t use this crust if you’re making apple pie, simply turned to mush the second the filling hit the crust

mary robbins 6 months ago
When I baked the empty crust the crust shrank into ghe bottom of the shell.

David Nicholson a year ago
Made this recipe 2 times tonight for turkey pot pie followed it exactly the first time and it was good the second time I swapped shortening for butter and used pastry flower and it went from good to great

Chocolate Bunny a year ago
This was so simple and it was so easy. I used this recipe for my first time baking pies. I will be using this recipe for future pies too. It was very delicious!

April D. 2 years ago
Dough was perfect. I have tried many recipes. This one was target on. Used egg wash for finishing. Saved. Now my go to pie crust. Made chicken pot pies with this. Amazing. It’s not going to be perfect, you might need more or less water or flour. Tacky not stick. Outstanding. Thank you

Anna Howard 2 years ago
turns out perfect. If I want super flaky I barely mix it. stir and press just till it comes together. If I want something a little breadier I mix a tad more and add a little more water to the mix, then add a bit more flour while I'm needing.

Emily Falk F. 2 years ago
Tasted great! First time making a pie crust. Really does make 2 crusts. Just need to roll it out very thin

Interesting P. 2 years ago
Easy flaky pie crust. Very easy to work with and required no fussy chilling or shortening. I used mine in a quiche and made the scraps I to raspberry jam cookies. I found the crust to be a bit salty, but that may have been because I omitted the sugar. The recipe doubles fine.