Vs Homemade Pie Crust Food

HOMEMADE PIE CRUST

Homemade Pie Crust image

A nice all purpose pie crust. When I need a crust for a cobbler, I change it to self rising flour because I like lots of crust in my cobblers.

Provided by Elizabeth Fullerton

Categories Pie

Time 40m

Yield 2 pie crusts, 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour, sifted
1 teaspoon salt
2/3 cup butter or 2/3 cup shortening
5 -7 tablespoons cold water

Steps:

Put flour into a mixing bowl with the butter.
Using a pastry cutter, cut the butter into the flour.
Add salt and water.
Mix until dough is formed.
Roll out on flat surface.
Bake at 375 degrees until brown.
Prick crust prior to baking for non filled baked pies.

Nutrition Facts : Calories 249.4, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 426.7, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.4

V'S HOMEMADE PIE CRUST

V's Homemade Pie Crust image

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep dough well-wrapped until ready to use.

Provided by Vseward Chef-V

Categories Dessert

Time 15m

Yield 1 pie crust, 8 serving(s)

Number Of Ingredients 4

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
2 tablespoons cold water

Steps:

Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly.
Sprinkle with water; blend until mixture holds together. Add 1 additional tablespoon water as needed.
Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8 inch thickness.
Line pie plate with pastry. Trim around perimeter for a 1-inch overhang to fold under and crimp as desired.
Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.

Nutrition Facts : Calories 132.3, Fat 8.7, SaturatedFat 2.5, Sodium 145.7, Carbohydrate 11.9, Fiber 0.4, Protein 1.6

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