FLAKY PIE CRUST
This came from the Moutain Network News recipes (www.mnn.net). This flaky crust works for both sweed and savory recipes. Make sure you refridgerate before rolling to maximize flakiness.
Provided by LGColeman
Categories Dessert
Time 20m
Yield 1 crust
Number Of Ingredients 7
Steps:
- Combine flour, salt and sugar in a processor.
- Using on/off switch, cut in shortening and butter until mixture resembles course meal.
- Beat egg and water in a small bowl and add to flour mixture.
- Process until moist clumps form, adding more water by the teaspoon if dough is dry.
- Gather into a ball and divide in half.
- Flatten each half into a disk.
- Wrap in plastic and refridgerate for at least one hour.
- Can be made upto on day ahead.
- Keep chilled.
- Let dough soften slightly at room temperature before rolling.
Nutrition Facts : Calories 3103.3, Fat 202.7, SaturatedFat 86, Cholesterol 455.5, Sodium 1894.1, Carbohydrate 280.1, Fiber 9, Sugar 26.5, Protein 41.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #preparation #occasion #for-large-groups #pies-and-tarts #desserts #oven #easy #fall #heirloom-historical #holiday-event #kid-friendly #winter #pies #crusts-pastry-dough-2 #freezer #dietary #christmas #thanksgiving #seasonal #comfort-food #inexpensive #taste-mood #equipment #number-of-servings #4-hours-or-less
You'll also love
