Belly Full · by Amy Flanigan★ 5.0 (10)
Homemade Pie Crust
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 6%
CARBS 16G32% OF CAL
2G FIBER0G ADDED0G INTRINSIC14G OTHER0G TOTAL SUGAR
FAT 13G61% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, flaky pie crust made with just flour, salt, shortening, and water. A versatile base for both savory and sweet pies.
componentamerican⚙️ food processor🥧 baking dishdairy freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 & 1/2 cups all-purpose flour (, spooned and leveled)
- 1/2 teaspoon salt
- 1/2 cup shortening ((see note below))
- 3 tablespoons ice cold water
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 6%
CARBS 16G32% OF CAL
2G FIBER0G ADDED0G INTRINSIC14G OTHER0G TOTAL SUGAR
FAT 13G61% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 146mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 83mg
- Calcium
- 8mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.