Meal Type:

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: November 18, 2010

1. In a medium size mixing bowl, cut the shortening into the flour/salt mixture in two parts.

2. When the mixture is crumbly and coarse, add ice water just until the mixture forms a ball.

3. Divide the dough in half. Place in refrigerator until you are ready to roll it.

4. If the dough is sticky, rub just a little flour well into the dough.

5. Form into a round and place between two sheets of waxed paper.

6. Roll the dough from the center outward until the round measures 1 inch larger than the desired size pie pan.

7. Remove top layer of waxed paper, invert crust onto pie pan.

8. Press gently into the pan, trim, and flute edges.

9. Finish as desired. This recipe makes two 8 - 10 inch one crust pies, or 1 double crust pie.

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Dietary Notes:

This Pie Crust recipe is very low-sodium with 73.63mg per serving and low-cholesterol with 0mg per serving

This Pie Crust recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.

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