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    You are in: Home / Recipes / Easy Peasy Pastry (Pie Dough) Recipe
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    Easy Peasy Pastry (Pie Dough)

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    • on March 04, 2010

      Exellent pastry! I was intrigued by the method so tried it for the crust of a rustic apple pie. I only made a single crust, which was ample for the pie shell. It was a little strange for me, weighing out the ingredients but it worked very well. For one crust, I put 4-1/2 oz. All Purpose flour on the scale, zeroed it and added 3 ounces Crisco. I used about 2 liquid oz. of water, 1/2 tsp salt and 1 tsp. brown sugar. Very quick! The dough sat in the fridge for 2-3 days until I used it. It baked up tender, crisp, tasty and browned well. The brown sugar doesn't make it at all sweet. You CAN teach an old dog new tricks; this might replace the pie dough I have been making for many years. Thanks for posting a winner! Edited 2/2/10 to say this crust is particularly good for cream pies. It doesn't get soggy!

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    Nutritional Facts for Easy Peasy Pastry (Pie Dough)

    Serving Size: 1 (1545 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1208.0
    Calories from Fat 759
    Total Fat 84.4 g
    Saturated Fat 20.9 g
    Cholesterol 0.0 mg
    Sodium 974.1 mg
    Total Carbohydrate 102.4 g
    Dietary Fiber 2.1 g
    Sugars 5.2 g
    Protein 10.2 g


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