Pie Crust

Since I’m posting recipes with pie crust, I thought I’d share my mom’s pie crust recipe! It’s always been easy to make, but it is even easier with my food processor. This dough works for almost any pie or quiche, and it freezes well (unbaked) if you don’t need it all at once. Enjoy!

Pie Crust
From Mom’s recipe
Makes 2 pie crusts, 8 servings each (16 servings total)

2 cups all-purpose flour (I use ultragrain)
1 tsp salt
3/4 cup shortening (I use Spectrum organic)
4 Tbsp ice water

1. Sift together flour and salt. Combine flour mixture with shortening using a pastry cutter, until it resembles coarse meal. **Alternatively** – pulse sifted flour/salt in a food processor with shortening until combined.

2. Sprinkle 4 Tbsp (one at a time) of ice-cold water, toss with a fork. **If using food processor, pulse in water one Tbsp at a time until dough forms a ball.**

3. Work into 2 dough balls — can be used together for a double crust pie or individually for single crust pie. Roll dough out thin enough to fit a 9″ pie plate. Bake according to pie directions. Makes 2 piecrusts, about 8 slices per pie.

Nutritional info (per slice):
Calories: 137.6
Total Fat: 9.3 g
Cholesterol: 0.0 mg
Sodium: 145.6 mg
Total Carbs: 11.0 g
Dietary Fiber: 1.0 g
Protein: 2.0 g


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