Pie Crust Non Soggy Food
PIE CRUST (NON-SOGGY)
I use this for all one crust pies, e.g. pumpkin, pecan, etc. It stays crisp on the bottom. You must use butter because margarine does not work well and gives a rubbery crust. I think it came out of a Gourmet magazine many years ago. Should be chilled at least 2 hrs. after mixing.
Provided by waynejohn1234
Categories Dessert
Time 10m
Yield 1 pie crust
Number Of Ingredients 5
Steps:
- Sift flour and salt.
- Cut butter and shortening into small bits and blend in with a pastry blender.
- Add water a teaspoon at a time.
- Knead lightly just to make smooth.
- Chill.
Nutrition Facts : Calories 1405.9, Fat 96.2, SaturatedFat 50.4, Cholesterol 183.2, Sodium 1075.8, Carbohydrate 119.3, Fiber 4.2, Sugar 0.5, Protein 16.9
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