7 Up Pie Crust Recipe

Course Dessert, Main Course

Cuisine American, Southern

Keyword 7-up-pie-crust, pie-crust-recipe

Prep Time 10

Chill time 30

Total Time 40

Servings crusts

Calories 2236kcal

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.
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)

I prefer to use a combination of butter and shortening for this recipe. You may use all shortening, or lard in the same amount. The combination I recommend, will yield the very best flavor and maintain the flaky texture.
How to Blind Bake:
Dock the bottom of the crust with a fork
Line with foil or parchment paper
Fill with dry beans or pie weights
Bake at 375°F for 15 minutes, then remove the weights and bake for an additional 5-8 minutes or until the bottom is golden.
Cool and fill with your favorite pie filling.