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Suggest a better descriptionPosition knife blade in food processor bowl; add flour and salt. Top with cover, and process pulsing 3 or 4 times or until combined. Add shortening to flour mix. Process pulsing 5 or 6 times or until mixture resembles coarse meal. With processor running, slowly add water (1 tablespoon at a time); process only until dough leaves sides of bowl. Cover and chill 30 minutes. To fit into pie plate, roll dough to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch pie plate; trim off excess pastry along edges. Fold under and flute. For baked pastry shell, prick bottom and sides of pastry generously with a fork; bake at 425F for 10-12 minutes or until golden brown. Makes pastry for one 9 inch pie Busted by Gail Shermeyer 4paws@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 857 | ||
Calories from Fat: 321 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 19.1mg | 6 % | |
Sodium 4.1mg | 0 % | |
Potassium 179.5mg | 5 % | |
Total Carbohydrate 115.4g | 34 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 111g | ||
Protein 15.7g | 22 % | |
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: 857
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