Measure Flour and salt into a large mixing bowl. Reserve 1/3 cup mixture and put it in a small bowl.
Add shortening to large bowl and with your hands rub the flour into the shortening until texture is that of cornmeal.
Using your finger, mix the water with the reserved flour mixture in the small bowl to make a paste and add it immediately to the flour-shortening mixture in the large bowl.
Mix it in throuroughly and form dough into aball. Divide dough into two parts and roll each out between saran wrap.
Lay the crust loosely over the pie pan and lift edges of crust to fit it into the pan. Trim off excess crust, fold under the over-hang to edge of pan and flute.
Prick the crust around the sides and over the bottom.
Bake for 10-12 minutes, until light brown at 375 degrees
Measure shortening using the water displacement technique (fill a 2 cup measuring cup to 1 cup level, add shortening until the water level reads 1 2/3.)
Start with all ingredients at room temperature
Shortening - you can use anything, but best mixture is 1/2 crisco and 1/2 margarine
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 2|
|Calories from Fat: 424 (44%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 25.5mg||8 %|
|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: 960
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