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    You are in: Home / Recipes / Flaky Pie Crust Dough Recipe
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    Flaky Pie Crust Dough

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Leslie in Texas's Note:

    This is the pie dough I use for the crust for Orange-Spice Pumpkin Pie , Orange-Spice Pumpkin Pie. Originally from a Bon Appetit November 2001 magazine. For extra convenience, the dough can be made up to one week ahead and frozen. It makes one 9 inch piecrust.

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    Ingredients:

    Yield:

    Pieshell

    Units: US | Metric

    Directions:

    1. 1
      Whisk flour and salt in medium bowl to blend.
    2. 2
      Add butter and shortening: rub in with fingertips or cut in with a pastry blender until dough resembles very coarse meal.
    3. 3
      Sprinkle with a tablespoon of ice water; toss until moist clumps form, sprinklimg with more water by teaspoonful if mixture is dry.
    4. 4
      Gather dough into a ball: flatten into a disk.
    5. 5
      Wrap in plastic and chill at least 1 hour.
    6. 6
      Can be made 1 day ahead. Keep refrigerated; soften dough slightly at room temperature before using.

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    Nutritional Facts for Flaky Pie Crust Dough

    Serving Size: 1 (310 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1530.8
     
    Calories from Fat 993
    64%
    Total Fat 110.3 g
    169%
    Saturated Fat 51.5 g
    257%
    Cholesterol 152.6 mg
    50%
    Sodium 592.9 mg
    24%
    Total Carbohydrate 119.2 g
    39%
    Dietary Fiber 4.2 g
    16%
    Sugars 0.4 g
    1%
    Protein 16.7 g
    33%

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