A classic crust—with less fat than usual. This recipe makes one 9-inch crust.
Buttery Pie Crust
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Instructions
- In a medium bowl, combine flour, salt, and sugar. Cut in half of the butter until mixture is crumbly. Toss in remaining butter; cut in until mixture resembles dime-size pieces. (Work quickly so everything stays cold.)
- Add 3 tablespoons ice water and vinegar; stir lightly with a fork. Add more water, 1 tablespoon at a time, until dough is evenly moist (holds together when squeezed) but not soaking.
- Pat dough into a smooth, round disk. Wrap in plastic and refrigerate for at least 30 minutes, until ready to use.
Recipe Notes
Nutrition Facts
Buttery Pie Crust
Amount Per Serving
Calories 167
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 6g
30%
Monounsaturated Fat 2g
Cholesterol 22mg
7%
Sodium 74mg
3%
Total Carbohydrates 19g
6%
Dietary Fiber 1g
4%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 167 cal, 8g fat (2g mono, 0g poly, 6g sat), 22mg chol, 3g protein, 19g carb, 1g fiber, 74mg sodium
