The Recipe
Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial
7
Ingredients
DESCRIPTION
This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.
INGREDIENTS
- 11 1/4 ounces all-purpose flour (320g)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 lb cold unsalted butter, cut in 1/2 inch pieces (115g)
- 1/4 cup cold vegetable shortening, cut in 1/2 inch pieces
- 2 teaspoons fresh lemon juice
- 3 ounces cold water
DIRECTIONS
NUTRITION
Calories | 2,488 | 124% | |
Cholesterol | 244 | 81% | |
Carbohydrates | 259 | 94% | |
Fat | 146 | 188% | |
Protein | 34 | 68% |