Middlebury Pie Crust

Ingredients

• 2 ½ cups flour
• 1 teaspoon salt
• ¾ cup Crisco
• 6 to 7 tablespoons cold water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    471 calories; 21 grams fat; 5 grams saturated fat; 2 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 59 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 8 grams protein; 584 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Crust for a 9-inch double-crust pie

Preparation

1. Combine the flour and the salt. Using a fork or a hand-held pastry blender, gently work the dry ingredients into the Crisco. When the mixture resembles cornmeal, make a well in the center and add 6 tablespoons of the water. Continue to blend, adding the additional tablespoon of water if necessary, until the dough comes together to form a ball. Divide into 2 balls, pat each into a thick, flat round, cover with wax paper and refrigerate for 1 hour before rolling out.

1 hour 15 minutes