Aunt Sarah's Pie Crust
Classic Pie Crust Recipe
Classic Pie Crust Recipe
- Carbohydrate 115.43715 g
- Cholesterol 25.5125142286 mg
- Fat 47.0769611225 g
- Fiber 4.44750007152557 g
- Protein 15.65925 g
- Saturated Fat 18.6070986323675 g
- Serving Size 1 1 Serving (212g)
- Sodium 4.104375 mg
- Sugar 110.989649928474 g
- Trans Fat 2.49415468939001 g
- Calories 960 calories
Step-by-step
- Measure flour and salt into a large mixing bowl. Reserve 1/3 cup mixture and put it in a small bowl.
- Add shortening to large bowl and with your hands rub the flour into the shortening until texture is that of cornmeal.
- Using your finger, mix the water with the reserved flour mixture in the small bowl to make a paste and add it immediately to the flour-shortening mixture in the large bowl.
- Mix it in thoroughly and form dough into a ball. Divide dough into two parts and roll each out between saran wrap.
- Lay the crust loosely over the pie pan and lift edges of crust to fit it into the pan. Trim off excess crust, fold under the over-hang to edge of pan and flute.
- Prick the crust around the sides and over the bottom.
- Bake for 10-12 minutes, until light brown at 375 degrees
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