• prep: 10 min
  • cook: 0 hr
  • total: 10 min
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  • servings:
  • Summary

    [Photographs: J. Kenji Lopez-Alt] Note: This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.

    Ingredients

    • 12.5 ounces all-purpose flour
    • 2 tablespoons sugar
    • 1 teaspoon kosher salt
    • 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats
    • 6 tablespoons cold water

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 322 % Daily Value *
    • Total Fat: 23 g 35.42%
    • Saturated Fat: 15 g 72.9%
    • Trans Fat: 1 g %
    • Cholesterol: 61 mg 20.35%
    • Sodium: 1144 mg 47.65%
    • Calcium: 7 mg 0.69%
    • Potassium: 7 mg 0.19%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 7.36%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 27 g %
    • Dietary Fiber: 1 g 3.66%
    • Sugar: 5 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 14.19%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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