Pie Crusts

  • Makes 2 pie crusts
  • Prep Time 15 min
  • Chill Time 1 hr 30 min

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 2/3 cup cold Country Crock® Buttery Sticks–Unsalted, cut in pieces
  • 4 Tbsp. to 5 Tbsp. cold water

Directions:

  1. Combine flour and salt in medium bowl.
  2. Cut in Country Crock® Buttery Sticks–Unsalted with pastry blender or two knives to form coarse crumbs. Add water 1 tablespoon at a time until dough forms.
  3. Divide dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate until firm enough to roll (about 1 1/2 hours).
  4. Use as directed in recipes.

Tip: If just using one disk dough, the other disk can be refrigerated up to 3 days or frozen up to 6 weeks.

Tip: For one crust pie, roll out one disk dough on lightly floured surface into 12-inch circle. Transfer to 9-inch pie plate; trim, then crimp edges. Bake as directed in recipes or to blind bake, preheat oven to 375°. Line crust with parchment paper and fill with dried beans or rice. Bake 30 minutes until edges are golden.

Nutritional Information

Nutritional Information

Nutritional Information
Portion 2 pie crusts Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 2 pie crusts
Amount Per Serving
Calories 120
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 40 mg
Total Carbs 12 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 4 %
Potassium 21 %
Vitamin D 0 %
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