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How to Make No Fail 7 Up Pie Crust
- In a large bowl, whisk together the flour, salt, and sugar.
- Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the 7 Up until just combined; do not overmix. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured surface and gently pat into a disk. Do not knead.
- Wrap the dough in plastic wrap and chill for at least 30 minutes (or up to 2 hours).
- On a lightly floured surface, roll out the dough to your desired thickness (about 1/8 inch).
- Carefully transfer the dough to your pie plate. Trim and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling.
- For a blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes. Remove weights and parchment and bake for another 5-7 minutes, or until lightly golden.
- Fill with your favorite pie filling and bake according to the filling's instructions.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
118g
Fat
897g
Carbs
185g
