Graham Kerr's Basic Pie Crust

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READY IN: 15mins
SERVES: 16
YIELD: 2 crusts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor, combine flour, Splenda & salt. Pour in the oil & pulse until mixed. Cut the margaine or butter into small pieces and add to flour mixture. Pulse 10 times or until mixture is full of pea sized lumps.
  • Pour in the vinegar and ice water. Pulse 10 more times or until dough begins to hold together. Remove dough from processor bowl & gather into 2 equal size balls, wrap separately in plastic wrap and refrigerate for at least 30 minutes before rolling.
  • **** To make by hand: Combine the flour, Splenda & salt and stir in the oil. Add the margarine or butter & mix with a pastry cutter or 2 knives until the size of small peas. Add the vinegar & ice water, mixing with a fork just until dough hold together. Divide in half, form into balls & refrigerate as above.
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