Try this Standard Pastry,1-Crust,9-Inch recipe, or contribute your own.
Suggest a better descriptionPie crusts made with self-rising flour differ in flavor and texture. Cut shortening into flour and salt until particles are size of small peas. Sprinkle water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost cleans sides of bowl (1 to 2 teaspoons water can be added if necessary).Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry two inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe. 8 SERVING PIE CRUST; 140 CALORIES PER SERVING. For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.Food Processor Directions: Measure 2 tablespoons water into small bowl. Place shortening, flour, and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form ball). Continue as directed.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 2.4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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. |
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