King Arthurs Favorite Pie Crust Recipe

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King Arthurs Favorite Pie Crust Recipe
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Ingredients
8
Count
Nutrition
286
Calories
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Ingredients:

  • 1 1/2 cups (6 1/2 oz) mellow pastry blend or king arthur unbleached all-purpose flour
  • 1 tbsp (1/8 oz) buttermilk powder (optional)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 cup (1/2 stick, 2 oz) butter
  • 1/4 cup (1 1/2 oz) lard or vegetable shortening
  • 3 to 5 tbsp (1 1/2 to 2 1/2 oz) cold water

Directions:

  1. For a flaky, tender crust (as opposed to one that’s harder, mealy, and more cookie-like), the following works well.
  2. Whisk together all of the dry ingredients, reserving a few tablespoons of the flour. Cut in half of the fat, working the mixture until it’s mealy and crumbly.
  3. Place the reserved flour on your work surface, and coat the remaining fat with the flour. Use a rolling pin or the heel of your hand to flatten the fat till it’s about 1/2-inch thick. Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till it’s evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
  4. Sprinkle the liquid(s) over the dough while tossing with a fork. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough. Flatten the dough into a disk and wrap it in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
  5. Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle. If it isn’t holding together well, sprinkle it lightly with a couple of teaspoons of water. Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square. Wrap it well and refrigerate again.
  6. When you’re ready to roll, remove the dough from the fridge. If the dough is made with all lard and/or vegetable shortening, you’ll be able to work with it directly from the refrigerator. A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when it’s refrigerated. Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling. Roll the dough to the size needed (about 13 inches for a 9-inch pie). Fill and bake as directed in your recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 286.32 Kcal (1199 kJ)
Calories from fat 277.38 Kcal
% Daily Value*
Total Fat 30.82g 47%
Cholesterol 70.59mg 24%
Sodium 617.04mg 26%
Potassium 175.07mg 4%
Total Carbs 2.06g 1%
Sugars 1.42g 6%
Dietary Fiber 0.03g 0%
Protein 1.13g 2%
Vitamin A 0.3mg 9%
Iron 0.1mg 1%
Calcium 101.3mg 10%
Amount Per 100 g
Calories 201.19 Kcal (842 kJ)
Calories from fat 194.91 Kcal
% Daily Value*
Total Fat 21.66g 47%
Cholesterol 49.6mg 24%
Sodium 433.58mg 26%
Potassium 123.02mg 4%
Total Carbs 1.44g 1%
Sugars 1g 6%
Dietary Fiber 0.02g 0%
Protein 0.8g 2%
Vitamin A 0.2mg 9%
Iron 0.1mg 1%
Calcium 71.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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