Pastry Crust Recipe
Summary
Ingredients
| All purpose flour | 1 Cup (16 tbs) (divided) | |
| Ice water | 3 Tablespoon | |
| Cider vinegar | 1⁄2 Teaspoon | |
| Powdered sugar | 1 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Vegetable shortening | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 969 Calories from Fat 463
% Daily Value*
Total Fat 52 g80.7%
Saturated Fat 13 g65%
Trans Fat 6.7 g
Cholesterol 0 mg
Sodium 490.5 mg20.4%
Total Carbohydrates 110 g36.8%
Dietary Fiber 3.4 g13.5%
Sugars 14.8 g
Protein 13 g25.8%
Vitamin A Vitamin C
Calcium 2.1% Iron 32.5%
*Based on a 2000 Calorie diet
Directions
Combine 1/4 cup flour, ice water, and vinegar, stirring with a whisk until well blended.
Combine 3/4 cup flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Add ice water mixture; toss with a fork until moist.
Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
Roll dough, still covered, into a 12-inch circle; chill 15 minutes.
Remove plastic wrap; fit dough into a 9-inch pie plate.
Press the dough against bottom and sides of pan.
Fold edges under; flute.
Pierce bottom and sides of dough with a fork; bake at 400° for 20 minutes or until edge is lightly browned.
Let cool on a wire rack.
Chef
