Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Basic Crust
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- Level: Easy
- Total: 1 hr
- Prep: 1 hr
- Yield: 2 disks dough
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 251
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 112 mg
- Level: Easy
- Total: 1 hr
- Prep: 1 hr
- Yield: 2 disks dough
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 251
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 112 mg
Ingredients
Directions
- Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and one-third of the butter; pulse until the mixture looks like coarse meal. Add the remaining butter and pulse until it is the size of peas. Add 1/4 cup ice water and pulse a few more times. If the dough doesn't hold together when squeezed, add more ice water, 1 tablespoon at a time, pulsing.
- Divide between 2 sheets of plastic wrap. Pat into disks; wrap and chill at least 1 hour.
