This recipe is for Making a two crust pie. You use the standard pie crust method just increasing your amounts.
Measure flour Into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. At a time, Mixing until all flour is moistened and dough almost cleans side of bowl ( 1 to 2 tsp. Of water can be added if needed).
Gather dough into ball; shape into flattened round on lightly floured service. ( FOR two crust pie, divide dough I half and shape into 2 flattened rounds.)
For two crust pie: turn desired filling into pastry lined pie pan. Trim overhang edge of pastry 1/2 " from rim of pan.
Roll second round of dough. Place on top of filling, and cut sits so steam can escape. Trim excess off. Pinch or roll edges around pie pan. ( You can put foil around the edges to keep from over browsing this opt.of course).
Also you can sprinkle the top of pastry with cinnamon sugar for a bit more flavor.
Bake As Directed On Pie Filing can.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 452 | ||
Calories from Fat: 11 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 133.4mg | 4 % | |
Total Carbohydrate 94.8g | 28 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 91.5g | ||
Protein 12.8g | 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: 452
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