| Prep Time: 15 min |
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Cook Time: 1 hr |
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| Calories |
186
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| Protein |
-
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| Carbohydrates |
18 g
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| Fat |
12 g
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| Saturated Fat |
7 g
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| Unsaturated Fat |
4 g
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| Trans Fat |
0 g
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| Cholesterol |
31 mg
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| Sodium |
75 mg
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| Sugar |
0 g
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| Potassium |
29 mg
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| Fibre |
1 g
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INGREDIENTS:
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| • 1 1/2 cups (375mL) all-purpose flour |
| • 1/4 tsp. (1mL) salt |
| • 3/4 cup (180mL) very cold unsalted butter |
| • 1/3 cup (80mL) ice cold water |
INSTRUCTIONS: On next card
SERVES: 8
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| Prep Time: 15 min |
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Cook Time: 1 hr |
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INSTRUCTIONS:
Crust Preparation-
In medium bowl, combine flour with salt. Using pastry blender or two knives, cut in unsalted butter until mixture resembles coarse crumbs. Sprinkle in 1 Tbsp. (15mL) of ice water at a time, until mixture just holds together. Do not over mix. Gather pastry into bowl, wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days. Roll out dough, transfer to 9" (23cm) pie shell. Flute edges and secure to sides to prevent shrinkage. Use as directed in your favourite pie recipe.
Cooking a Filled Pie-
When cooking a filled pie, bake pie 60-80 min or according to recipe cooking instructions.
To blind-bake your piecrust-
Prick bottom and sides with a fork. Place piece of parchment paper in bottom of pie shell. Fill with uncooked dry beans or pie weights. Bake in 400°F (200°C) preheated oven for about 15 - 20 minutes, or until golden brown. Remove from oven, remove parchment paper and pie weights (if using), and cool completely.
SERVES: 8
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