Pie Crust Non Soggy Food

PIE CRUST (NON-SOGGY)

Pie Crust (Non-Soggy) image

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

Ingredients

1 1/4 cups all-purpose flour
6 tablespoons cold butter
2 tablespoons shortening
1/4 teaspoon salt
2 -4 tablespoons ice water

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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