Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
  • 1 Rating
Source: Midwest Living

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Recipe Summary test

total:
15 mins
Yield:
1 pie crust
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.

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  • In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).

  • Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.

  • On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.

  • Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust

Nutrition Facts

252 calories; fat 14g; cholesterol 39mg; saturated fat 7g; carbohydrates 27g; mono fat 5g; poly fat 2g; insoluble fiber 1g; protein 4g; vitamin a 291.5IU; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.4mg; folate 68.5mcg; vitamin b12 0.1mcg; sodium 286mg; potassium 46mg; calcium 10.1mg; iron 2.5mg.
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