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Perfect Baked Piecrust
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Rating: 5/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 132
% Daily Value**
Total Fat 9g
13%
Saturated Fat 1g
2%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 146mg
6%
Total Carbohydrate 12g
4%
Dietary Fiber 0g
2%
Sugars 0g
Protein 2g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  4%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Perfect Baked Piecrust

Recipe Tags: Pie Recipes

Date Added: May 13, 2014
The perfect crust can take your pie from delicious to divine. This simple recipe will beat any store bought crust and take less time than running to the market!

Ingredients:

1 Cup All-Purpose Flour
1/3 Cup Vegetable Shortening
1/2 Teaspoon Salt coarse
4 Tablespoons Water Cold
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Directions:

1. Combine flour and salt in mixing bowl. Cut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas.

2. Use cold water only. Sprinkle water, a little at a time, on mixture while constantly tossing with a fork. Add water to driest parts while pushing lumps to sides, only until dough is just moist enough to hold together.

3. Form into a ball, then flatten to 1/2-inch thick on lightly floured surface. Roll with rolling pin to the size to fit your pie plate plus 1-1/2 inches. Roll from center outwards each time. Smooth edges with hands to keep it round.

4. Fit crust loosely into pan; flute edges and prick crust in several spots with a fork. Pat out any air bubbles.

5. Bake in a preheated 450-degree oven for 10-12 minutes until golden brown. Cool completely before filling.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten allergies.
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