Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (3)
Pie Crust Recipe
NUTRITION · PER SERVING15M COOK
CAL 67%·PRO 38%
CARBS 100G30% OF CAL
14G FIBER6G ADDED0G INTRINSIC81G OTHER6G TOTAL SUGAR
FAT 94G64% OF CAL
57G SAT37G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An all-butter pie crust made with no chilling required before rolling. Flaky and buttery, the foundation for any double-crust pie.
componentamerican⚙️ food processor🥧 baking dish🌀 blender🔥 ovenvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter (16 tablespoons, cut into small cubes)
- 6-7 tablespoons ice-cold water
At a glance
PER SERVING · TIME 15M
CAL 67%·PRO 38%
CARBS 100G30% OF CAL
14G FIBER6G ADDED0G INTRINSIC81G OTHER6G TOTAL SUGAR
FAT 94G64% OF CAL
57G SAT37G 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
- 596mg
- Total sugar
- 6g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 74mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 596MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.