![Pastry crust in fluted baking pan](https://cdn.statically.io/img/www.allrecipes.com/thmb/UEFRkwc2-SMD-YcmZb8Q71RcVLA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/273060the-best-pastry-crustfabeveryday4x3-36baa896fabd4207ab28f30cb62852ac.jpg)
Ingredients
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2 ¼ cups sifted all-purpose flour, or more as needed
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¼ teaspoon salt
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14 tablespoons butter
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¼ cup chilled water, or more as needed
Directions
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Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
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Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
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Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.
Nutrition Facts (per serving)
153 | Calories |
10g | Fat |
13g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 153 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 6g | 32% |
Cholesterol 27mg | 9% |
Sodium 108mg | 5% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 2% |
Total Sugars 0g | |
Protein 2g | 4% |
Calcium 6mg | 0% |
Iron 1mg | 4% |
Potassium 22mg | 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.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.