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Suzan O'Leary: "Delicious crust. Didn’t shrink for me. I refriger…" Read More
5Ingredients
30Minutes
190Calories
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Ingredients
US|METRIC
16 SERVINGS
- 2 3/4 cups Gold Medal Flour (All Purpose)
- 3 Tbsp. granulated sugar
- 1 tsp. kosher salt
- 2 sticks unsalted butter (cold, cubed)
- 1/2 cup ice water
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium150mg6% |
| Potassium25mg1% |
| Protein2g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber<1g3% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C |
| Calcium2% |
| Iron6% |
* 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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Reviews(8)
Suzan O'Leary 4 years ago
Delicious crust. Didn’t shrink for me. I refrigerate overnight, then I roll it and shape it into a pie plate and put it in the freezer for 20 minutes. Then poke holes with a fork every inch or so then line the pie crust with foil, shaping it like the crust, up and over the edges and pre-bake for 20 minutes at 400. After pre-bake, then I make my pie. So delicious compared to box crust. Like shortbread. 5 Yums!!
Lisa Vannasouk 4 years ago
The taste and texture was really nice but the crust shrank during baking. I’m going to try the recipe again but use pie weights when baking to see if it makes a difference.
Debbie Fink 8 years ago
Pretty good I skipped the step of putting it in the fridge for a couple of hours but it still cooked up good and tasted rather yummy