Basic Pie Crust
- Preparing Time: -
- Total Time: -
- Served Person: Makes enough for 2 crusts
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons sugar
- 3 tablespoons (or more) ice water
- 2 2/3 cups all purpose flour
- Carbohydrate 23 g(8%)
- Cholesterol 36 mg(12%)
- Fat 17 g(26%)
- Fiber 1 g(3%)
- Protein 3 g(7%)
- Saturated Fat 7 g(36%)
- Sodium 105 mg(4%)
- Calories 259
Preparation Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until mixture resembles coarse meal. Beat egg and 3 tablespoons water in small bowl to blend. Add to flour mixture. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball. Divide in half. Flatten each half into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Preparation Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until mixture resembles coarse meal. Beat egg and 3 tablespoons water in small bowl to blend. Add to flour mixture. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball. Divide in half. Flatten each half into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
