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Basic Pie Crust. Easy To Make, Customize As You'd Like
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20 minutes
1 servings
dairy-free
(?)
Has dairy from:
milk (whole)
gluten-free
(?)
Has gluten from:
white whole wheat flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
milk (whole)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
white whole wheat flour
milk (whole)
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 153%, Fat (total lipid) as 100%, Fiber as 85.7% and Sodium as 98.9% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 12.0% of RDA
• Calories: 153% of RDA
• Carbs: 50.1% of RDA
• Fat (total lipid): 100% of RDA
• Fiber: 85.7% of RDA
• Fructose: 0.0% of RDA
• Protein: 24.8% of RDA
• Sodium: 98.9% of RDA
• Sugar: 38.9% of RDA
• Vitamin A (IU): 7.4% of RDA
• Vitamin B6: 2.2% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 38.1% of RDA
• Magnesium: 3.4% of RDA
• Manganese: 0.2% of RDA
• Niacin: 0.6% of RDA
• Potassium: 4.6% of RDA
• Zinc: 3.0% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
138
g
Calories
3068
 
Fiber
24.0
g
Iron
7.20
mg
Protein
27.8
g
Sodium
1335
mg
Sugars
12.2
g
Fat (total lipid)
61.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1 1/2
cups
+
-
 
 
1/2
tsp
+
-
 
 
1/2
cups
+
-
 
can use any choice of milk.
 
1/4
cups
+
-
 
 
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Recipe Short Name:
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PREPARATION
1.
Mix flour and salt together in a bowl.
2.
Pour milk and oil into a bowl, do not stir. Add all at once to flour.
3.
Stir until mixed and shape into a flat ball. Wrap in plastic wrap and chill for 1/2 an hour.
4.
Lay dough onto plastic wrap, sprinkle some flour on plastic wrap. Roll out with a rolling pin as large as your pie dish is.
5.
Spray your pie plate with nonstick cooking spray, take the top piece off and flip over into the pie dish, pressing dough all around.
6.
Prick the bottom of the dough with a fork. Cut off the excess so the crust is flush with the rim.
7.
Lay aluminum foil over the pie crust and add pie weights or raw dry beans, about 2 pounds.
8.
Spread beans over the bottom of the pie on foil. Place pie plate onto a baking sheet. Bake the crust for 10 minutes then remove the foil and beans and bake another 10 minutes.
"PAIRS WITH" RECIPES:
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 3068
Protein 27.8 g
Carbohydrates 138 g
Iron 7.20 mg
Fiber 24.0 g
Calcium 120 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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