Pie Dough Recipe

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Pie Dough
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Ingredients
8
Count
Nutrition
3035
Calories
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Ingredients:

Directions:

  1. 1. Stir together the flour, butter, and salt to blend. Using a pastry blender or 2 forks, cut the butter into the flour. For pies with liquid fillings (like custard or cooked-fruit fillings that are thickened with cornstarch or tapioca), the bits of fat should be evenly small, and the mixture should resemble a coarse meal. This will result in a mealy piecrust, which is less likely to become soggy as the pie bakes. For pies to be filled with fruit or another non-liquid filling, leave some larger bits of fat, about the size of small walnut pieces, for a crisp and flaky texture in the baked crust.
  2. 2. Make a well in the middle of the flour mixture and add the water all at once. Gently toss the mixture together until just blended and the flour is moistened (the mixture will look shaggy and loose).
  3. 3. Turn the dough out onto a lightly floured work surface and gently knead it together, combining parts of the mixture that are wetter with those that are drier. If preparing a double-crust recipe, divide the dough in half. Shape the dough into a 1-inch-thick disc, wrap in plastic wrap, and chill until firm, about 20 minutes. NOTE: At this point, the dough is ready to be used. It can be stored, tightly wrapped, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
  4. 4. Working with one disk at a time, unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over it. Alternatively, place the dough between sheets of parchment or waxed paper. Roll out the dough for the bottom crust of a pie into an even round, about 13 inches in diameter (for a 9-inch pie pan). It should be about 1/8 inch thick.
  5. 5. Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan. Unfold or unroll the dough and ease it into the pan without stretching, making sure that the pan sides and the rim are evenly covered. Press the dough gently against the sides and bottom. Trim the overhang to 1 inch.
  6. 6. For a single-crust pie, tuck the dough overhang under itself and flute the edges. Fill and bake the pie according to the recipe directions. For a double-crust pie, roll out the second piece of dough into an 11-inch round (for a 9-inch pie pan), and then cut vents in it. Fill and finish the pie according to the recipe directions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3035.32 Kcal (12708 kJ)
Calories from fat 1280.66 Kcal
% Daily Value*
Total Fat 142.3g 219%
Cholesterol 364.43mg 121%
Sodium 3520.42mg 147%
Potassium 576.4mg 12%
Total Carbs 380g 127%
Dietary Fiber 15g 60%
Protein 51.7g 103%
Vitamin A 1.7mg 57%
Iron 5mg 28%
Calcium 135.6mg 14%
Amount Per 100 g
Calories 354.49 Kcal (1484 kJ)
Calories from fat 149.57 Kcal
% Daily Value*
Total Fat 16.62g 219%
Cholesterol 42.56mg 121%
Sodium 411.14mg 147%
Potassium 67.32mg 12%
Total Carbs 44.38g 127%
Dietary Fiber 1.75g 60%
Protein 6.04g 103%
Vitamin A 0.2mg 57%
Iron 0.6mg 28%
Calcium 15.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 71.8
    Points
  • 81
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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