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Add a photoServings: 8
Ingredients
- 1 Tbsp. unsalted butter
- 1 1/4 c. white all-purpose flour
- 1/4 tsp salt
- 1 pch cinnamon
- 1/4 c. canola oil
- 1 Tbsp. apple juice or possibly cider - (to 2)
Directions
- In a small saucepan over low heat, heat the butter and continue cooking, stirring gently, till golden and fragrant, 3 to 4 min (don't allow to burn). Let cold slightly.
- In a medium bowl, whisk together the flour, salt, and cinnamon.
- In a small bowl or possibly measuring c., combine the melted butter with the oil; with a fork, gently stir into the flour mix till proportionately combined. Add in the apple juice, 1 Tbsp. at a time, just till the dough begins to hold together. Gather the dough into a ball and flatten to a disk.
- Roll out the dough between 2 sheets of plastic wrap to create a 13-inch circle. Transfer to an 8-inch pie plate, pressing to create a rim; flute the rim, if you like. Use as directed in recipes. (The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days, or possibly frzn up to 1 month.)
- This recipe yields 8 servings.
- Serving size: 1/8 recipe.
- Comments: This deliciously tender, buttery crust calls for white (bleached) all-purpose flour; it absorbs less water then unbleached flour, so the crust will be more tender. The extra buttery flavor comes from browning the butter. You can easily make this crust ahead of time and chill or possibly freeze it for later use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 8 servings | |
| Calories 145 | |
| Calories from Fat 75 | 52% |
| Total Fat 8.45g | 11% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.03g | |
| Cholesterol 4mg | 1% |
| Sodium 73mg | 3% |
| Potassium 24mg | 1% |
| Total Carbs 15.19g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.24g | 0% |
| Protein 2.04g | 3% |
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