Makes 8-9 inc. Double pie crust.
cut crisco into flour using a pasty blender or 2 knives to form pea sized chunks. add salt.
sprinkle water over flour one tablespoon at a time.
toss lightly with a fork until dough forms into a ball. divide ball in half (since this makes 2 crusts).
press dough with a rolling pin that is well floured to prevent sticking, rolling the dough out into 2 pancakes. Flour each side. (add flour as needed/sparingly so the dough is easier to work with, and not too tacky.)
roll dough out from the center, so that you will have a circle that is 1 inch larger than the upside down pie plate or pan. repeat for top crust/2nd crust.
flip crust into pie plate, form edges to pie plate/pan as you like, add filling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1208 | ||
Calories from Fat: 705 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.3g | 104 % | |
Saturated Fat 31.2g | 156 % | |
Monounsaturated Fat 34.3g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 43mg | 13 % | |
Sodium 5.6mg | 0 % | |
Potassium 187.3mg | 5 % | |
Total Carbohydrate 108.6g | 32 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 104g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1208
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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