Ingredients
2 1/2 cups all purpose flour
1 1/4 teaspoons salt
3/4 cup chilled no-trans-fat vegetable shortening
2 tablespoons cold nondairy butter
6 tablespoons ice water
Sift together flour and salt. Cut half the shortening and nondairy butter into the flour with a pastry blender, balloon whisk, or your fingertips til it has the consistency of cornmeal. Work quickly and lightly, as allowing the ingredients to become warm will make the crust tough instead of flaky. cut the remaining shortening and nondairy butter into mixture til it forms pea-sized particles.
Sprinkle the mixture with ice water and blend just til it sticks together. Divide the dough in half, and form into balls. Roll out on a lightly floured surface with a rolling pin into a roughly circular shape til it is about three inches larger in diameter than your pie pan.
To place the dough into the pan, roll it loosely around the rolling pin, place the rolling pin over the edge of the pan, and unroll, allowing the crust to sink into the pan. Gently coax the edges into the pan, trim, and chill before filling.
This recipe makes enough dough for two one-crust pies or one double-crust pie.
Nutrition Information
Serving Size: 66 g
Servings per Recipe: 8
Calories: 332 Calories from Fat: 195
Total Fat: 21.7g, 33% of Daily Value*
Saturated Fat: 3.5g, 18% of Daily Value
Sodium: 541mg, 23% of Daily Value
Total Carbohydrates: 30.1g, 10% of Daily Value
Dietary Fiber: 1.1g, 4% of Daily Value
Protein 4.3g
* Based on a 2000 calorie diet
Photo from web.
2 1/2 cups all purpose flour
1 1/4 teaspoons salt
3/4 cup chilled no-trans-fat vegetable shortening
2 tablespoons cold nondairy butter
6 tablespoons ice water
Sift together flour and salt. Cut half the shortening and nondairy butter into the flour with a pastry blender, balloon whisk, or your fingertips til it has the consistency of cornmeal. Work quickly and lightly, as allowing the ingredients to become warm will make the crust tough instead of flaky. cut the remaining shortening and nondairy butter into mixture til it forms pea-sized particles.
Sprinkle the mixture with ice water and blend just til it sticks together. Divide the dough in half, and form into balls. Roll out on a lightly floured surface with a rolling pin into a roughly circular shape til it is about three inches larger in diameter than your pie pan.
To place the dough into the pan, roll it loosely around the rolling pin, place the rolling pin over the edge of the pan, and unroll, allowing the crust to sink into the pan. Gently coax the edges into the pan, trim, and chill before filling.
This recipe makes enough dough for two one-crust pies or one double-crust pie.
Nutrition Information
Serving Size: 66 g
Servings per Recipe: 8
Calories: 332 Calories from Fat: 195
Total Fat: 21.7g, 33% of Daily Value*
Saturated Fat: 3.5g, 18% of Daily Value
Sodium: 541mg, 23% of Daily Value
Total Carbohydrates: 30.1g, 10% of Daily Value
Dietary Fiber: 1.1g, 4% of Daily Value
Protein 4.3g
| Vitamin A 19% | • | Vitamin C 0% |
| Calcium 1% | • | Iron 10% |
* Based on a 2000 calorie diet
Photo from web.
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