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    You are in: Home / Recipes / Best Pie Crust Recipe
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    Best Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Ridgely's Note:

    This recipe is from the cookbook author Rick Rodgers. It is the best pie crust!

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    pie crust

    Units: US | Metric


    1. 1
      To make the crust, mix the flour, sugar, and salt in a medium bowl.
    2. 2
      Using a pastry blender, cut in the shortening and butter until the mixture resembles coarse meal.
    3. 3
      Stirring with a fork, add just enough of the egg yolk mixture to moisten the dough so it holds together when pinched between the thumb and forefinger.
    4. 4
      (You may not need all of the yolk mixture, or you may have to add a bit more water.) Gather up into a thick disk and wrap in waxed paper.
    5. 5
      Refrigerate at least 30 minutes, or up to overnight.

    Ratings & Reviews:

    • on May 29, 2004


      Actually this ranks up there as the best pie crust I've eaten. Extremely tender! I added a few dashes of cinnamon to the dry ingredients. The only reason I subtracted a star was that it was very difficult to handle. I will give it another try, though. Maybe our warm weather played a factor, although I tried to keep everyting as cold as possible! Had with a Rhubarb pie. Delish!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Best Pie Crust

    Serving Size: 1 (390 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1771.3
    Calories from Fat 1059
    Total Fat 117.7 g
    Saturated Fat 45.9 g
    Cholesterol 301.3 mg
    Sodium 1180.4 mg
    Total Carbohydrate 156.3 g
    Dietary Fiber 5.0 g
    Sugars 13.2 g
    Protein 22.4 g

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