Deep Dish Pie Shell
|Flour||2 Cup (32 tbs)|
|Butter||1 Teaspoon (fat free)|
|Ice water||4 Teaspoon|
|Oil product||1 Teaspoon|
Put the flour into a bowl.
Using two knives or a pastry blender, cut in the butter and oil replacement until the mixture resembles coarse meal.
Add about two tablespoons (30 mL) of water and work it in gently with a fork.
Gradually add the ice water a little at a time, using fingers or a fork to work the dough into a ball.
Don't let the ball become sticky, the result of too much water.
Chill the dough for 30 minutes.
On a lightly floured surface, flatten the dough into a circle with roundish edges or rectangular edges, depending on your deep dish pie pan.
With a rolling pin, roll the dough slightly larger than the pan, rolling from the center outward, the thinner the better.
Fold the dough in half and gently lift it onto a pie pan coated with non-stick vegetable spray, being careful not to stretch it.
Unfold the dough and pat it gently into the pan.
Using a kitchen knife, cut away any dough that extends more than 3/4 in. (3 cm) beyond the edge of the pan.
Fold the outside dough over to make a double thickness around the rim of the pan.
Press the edge down with a fork, or use your fingers to make a fluted edge.
If the crust will be baked without any filling, prick the crust all over with a fork.
Bake in 425°F (220°C) oven for approximately 12 to 15 minutes or until it looks as brown as you would like, or follow the directions of the recipe contained with the filling recipe.
Serving size: Complete recipe
Calories 990 Calories from Fat 100
% Daily Value*
Total Fat 12 g17.7%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 6.1 mg0.3%
Total Carbohydrates 191 g63.6%
Dietary Fiber 6.8 g27%
Sugars 0.7 g
Protein 26 g51.7%
Vitamin A 2.5% Vitamin C
Calcium 3.9% Iron 64.4%
*Based on a 2000 Calorie diet