Pie Crust from Scratch

MILES-MEREDITHTHOMPSON
5Ingredients
45Minutes
780Calories

Ingredients

US|METRIC
  • 2 1/2 cups all purpose flour
  • 1 1/4 teaspoons salt
  • 6 tablespoons unsalted butter (chilled and cubed)
  • 3/4 cup vegetable shortening (chilled)
  • 1/2 cup ice water
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    Directions

    1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
    2. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
    3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water-- since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use between 1/3 cup (75ml) and 1/2 cup (120ml) of water.
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    NutritionView More

    780Calories
    Sodium31% DV740mg
    Fat86% DV56g
    Protein16% DV8g
    Carbs20% DV59g
    Fiber8% DV2g
    Calories780Calories from Fat500
    % DAILY VALUE
    Total Fat56g86%
    Saturated Fat20g100%
    Trans Fat5g
    Cholesterol45mg15%
    Sodium740mg31%
    Potassium90mg3%
    Protein8g16%
    Calories from Fat500
    % DAILY VALUE
    Total Carbohydrate59g20%
    Dietary Fiber2g8%
    Sugars0%
    Vitamin A10%
    Vitamin C
    Calcium2%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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