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Suggest a better descriptionPreheat oven to 400?. Lightly spoon 1 cup flour into a dry measuring cup; level with knife. Place flour, sugar, and salt in food processor; pulse 2 times or until combined. Add shortening; pulse 10 times or until mixture is combined. Add ice water and vinegar through food chute, pulsing just until combined ( mixture wont form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable. Fit dough into a 9-inch round pie plate or 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under or flute decoratively. Arrange pie weights on a piece of foil in bottom of dough; bake at 400? for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack. Recipe by: Cooking Light - November 1998 Posted to EAT-LF Digest by The Taillons
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 1 servings | ||
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Calories: 907 | ||
Calories from Fat: 472 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.5g | 70 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1592mg | 55 % | |
Potassium 174.5mg | 5 % | |
Total Carbohydrate 95.6g | 28 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 91.8g | ||
Protein 12.5g | 18 % | |
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: 907
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