Try this Prebaked Pie Shell recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should still be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Cut into 2 pieces and place each inside an airtight bag. Seal the bags, pressing out any air, and chill for 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week. Roll out half of the dough to a 12-inch round about 1/8-inch thick and use it to line a buttered and floured 10-inch pie pan, pressing the dough well into the bottom and up the sides without stretching. Chill for 30 minutes. Preheat the oven to 350 degrees. Cut out a circle of aluminum foil or parchment paper and fit it into the chilled pie shell. Fill with rice, beans, or ceramic pie weights and bake the pie shell for about 15 minutes, or until the edges are just golden and beginning to pull away from the sides of the pan. Remove the paper and the weights and return the shell to the oven to finish cooking for 5 to 10 minutes more. Cool on a rack. This recipe yields two 10-inch pie crusts. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6193 broadcast 11-21 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-23-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 2 | ||
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Calories: 1672 | ||
Calories from Fat: 1250 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.9g | 185 % | |
Saturated Fat 75g | 375 % | |
Monounsaturated Fat 45.6g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 277.7mg | 85 % | |
Sodium 1602.1mg | 55 % | |
Potassium 199.4mg | 5 % | |
Total Carbohydrate 93.8g | 28 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 90g | ||
Protein 13.4g | 19 % | |
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: 1672
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