7 Up Pie Crust Recipes
7 UP PIE CRUST RECIPE
Steps:
- In a medium-size mixing bowl, use a whisk to sift together flour and salt.
- Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
- Add 7 Up mixing until the dough comes together.
- Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
- Chill for at least 30 minutes or until firm.
- To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.
- May be blind baked and filled or used as the basis for pies and quiche with baked fillings. (See Cook's note for how to blind bake)
Nutrition Facts : ServingSize 1 crust, Calories 2236 kcal, Carbohydrate 200 g, Protein 27 g, Fat 148 g, SaturatedFat 63 g, TransFat 13 g, Cholesterol 183 mg, Sodium 1787 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 75 g
7 UP PIE CRUST
Time 12m
Yield 5 crusts
Number Of Ingredients 4
Steps:
- Combine the flour and salt in a large mixing bowl. Add the lard and cut in with a pastry blender until coarse crumbs form. While mixing, add the 7-UP. Mix until a dough forms. Divide the dough into 5 balls. Roll out each ball into a crust and use as desired. The dough can be refrigerated or frozen.
Nutrition Facts :
BEST EVER PIE CRUST
You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.
Provided by Jean Haseloh
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
Nutrition Facts : Calories 170.1 calories, Carbohydrate 11.9 g, Fat 13 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 145.9 mg
LUCIE'S 7-UP PIE CRUST (IDIOT PROOF PASTRY RECIPE)
This is a really simple, never fails, like and flaky pastry crust. Not too sweet, perfect for meat pie or lemon marangue pie (where you don't want a sweet pastry to overpower your marangue). (enough for 2 1/2 complete pies)
Provided by Young Structural
Categories Pie
Time 1h5m
Yield 5 Pastry crusts, 20 serving(s)
Number Of Ingredients 3
Steps:
- Cut lard into flour until it is the consistency of coarse oatmeal.
- Add 7-up and mix thoroughly.
- Place in fridge for approximately one hour.
7-UP PIE CRUST
This is a recipe I tweaked from cdkitchen.com. It originally called for lard, but I don't care for it, so I subbed half butter, half shortening. I made this for a Colonial Apple Pie, and it was delicious! The 7-Up sounds strange, but you don't taste it at all. It just makes the crust flakey.
Provided by staticat09
Categories Dessert
Time 5m
Yield 1 top and bottom pie crust, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine salt and flour.
- Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
- Slowly pour in the 7-UP, and stir to combine.
- Split dough in half, form into rounds, and wrap in plastic wrap.
- Chill in the fridge 30 minutes to an hour before using.
- Use in recipes that call for a single-crust pie.
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