The Girl Who Ate Everything · by Christy Denney★ 5.0 (4)
Pie Crust Recipe
NUTRITION · PER SERVING10M COOK
CAL 81%·PRO 49%
CARBS 126G31% OF CAL
18G FIBER0G ADDED0G INTRINSIC108G OTHER0G TOTAL SUGAR
FAT 110G62% OF CAL
53G SAT58G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flaky pie crust made with butter and shortening for maximum tenderness. A reliable recipe for hand pies, fruit pies, and savory tarts.
componentamerican⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 cups all-purpose flour (spooned into measuring cup and leveled with a knife)
- 1 teaspoon kosher salt
- 1 tablespoon sugar ((if making a savory pie leave this out))
- 3/4 cup cold unsalted butter, cut into 1/4 inch pieces ((12 tablespoons))
- 6 tablespoons chilled vegetable shortening, cut into pieces
- 1/2 cup ice water
At a glance
PER SERVING · TIME 10M
CAL 81%·PRO 49%
CARBS 126G31% OF CAL
18G FIBER0G ADDED0G INTRINSIC108G OTHER0G TOTAL SUGAR
FAT 110G62% OF CAL
53G SAT58G 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
- 10m
- Sodium
- 893mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 681mg
- Calcium
- 82mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.