Recipe courtesy of Shirley Rooney
Pie Crust
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- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: 2 pie crusts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 840
- Total Fat
- 50 g
- Saturated Fat
- 21 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 61 mg
- Sodium
- 412 mg
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
- Yield: 2 pie crusts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 840
- Total Fat
- 50 g
- Saturated Fat
- 21 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 61 mg
- Sodium
- 412 mg
Ingredients
Directions
- Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan.
- Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.
