1. Blend flour, salt, and sugar together in a large bowl. Cut butter and shortening into 1/2-inch cubes and add to flour mixture. Using a pastry blender or 2 knives, cut into dry mixture until it is the con- sistency of coarse meal. 2. Then gradually sprinkle 3 tablespoons cold water over flour mixture, using a fork to work liquid into dry ingredients. Then work in just enough remaining cold water, 1 tablespoon at a time, so dough can be gathered into a firm ball. 3. Flatten ball slightly with the palm of your hand. Wrap pastry and refrigerate at least until chilled, about 30 minutes. Pastry will keep well for several days. It also freezes well. DOUBLE-CRUST PIE; Follow recipe instructions given to make a 9-inch pie shell, using 2 cups all-purpose flour, 1/4 teaspoon salt, 2 tablespoons granulated sugar, 1/2 cup unsalted butter, 1/2 cup shortening and 7 to 10 tablespoons cold water.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 733 (61%)|
|Amt Per Serving||% DV|
|Total Fat 81.4g||109 %|
|Saturated Fat 43.1g||216 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 6g|
|Cholesterol 141.1mg||43 %|
|Sodium 1593.7mg||55 %|
|Potassium 168.8mg||4 %|
|Total Carbohydrate 102.2g||30 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 98.8g|
|Protein 12.8g||18 %|
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Calories per serving: 1193
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