** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Makes one 8- or 9-inch crust Combine sugar, flour and salt in bowl.
2. Add butter and mix with pastry blender or fingertips until mixture resembles coarse meal.
3. Add water. Gather pastry into a ball and pat into flat round.
4. Wrap in plastic wrap and chill 1 hour. On a lightly floured surface, roll pastry into a circle 1/8-inch thick and fit into a lightly greased pie pan.
5. Trim edges evenly, then flute or crimp decoratively.
6. Place in freezer at least 15 minutes while preheating oven to 425 F Line pie-crust with greased waxed paper or parchment and fill with dried beans (to weigh down crust).
7. Bake 15 minutes, until edges brown and crust is firm enough to support it.
8. Remove paper and beans. Prick bottom of crust with a fork.
9. For a partially baked crust, bake 5 minutes longer, until lightly browned.
10. For a fully baked crust, bake 10 minutes longer, until completely browned.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Butter, Gluten, Natural Sweeteners allergies.
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