No-Fail Pie Crust
Read on for Yvette Lessard's secret ingredient! Use this for Sour Cream Raisin Pie and Pumpkin Pie.
Servings: 5 shells
Ingredients:
| Nutritional Info | |
| Per shell: about | - |
| cal | 132 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 11 g |
| fibre | trace |
| chol | 13 mg |
| sodium | 47 mg |
| % RDI: | - |
| iron | 4% |
| folate | 1% |
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5-1/2 cups (1.375 mL) all-purpose flour
1 tsp (5 mL) salt
2-1/3 cups (575 mL) lard (1 lb/500 g)
1 egg
3/4 cup (175 mL) cold 7Up or similar carbonated soft drink (approx)
Preparation:
In large bowl, combine flour with sa< using pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few larger pieces.
In glass measure, beat egg with fork. Pour in enough of the 7Up soft drink to make 1 cup (250 mL). Stirring briskly with fork, gradually add egg mixture to flour mixture just until dough holds together.
Turn out onto floured surface; knead 3 times to form ball. Divide into fifths and flatten each into disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled. (Dough can be refrigerated for up to 5 days or frozen for up to 3 months. Let cold pastry stand for 15 minutes at room temperature before rolling out.)
Additional Information
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To Bake Shell: Prick all over with fork. Line with foil or parchment paper; fill evenly with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Lift out foil and weights; bake for about 10 minutes longer or until starting to turn golden brown. Let cool completely on rack before filling.
Source
© CanadianLiving.com
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