General great crust for all pies. This recipe will make a 3" to 9" pie. (So can be used for torts as well).
Combine flour and salt. Cut in shortening (add slowly) until bits of dough are the size of peas. Gradually sprinkle in ice water, a tablespoon or so at a time, tossing with a fork during or after each addition. Only add enough water for the dough to hold together when pressed by hand. Gather up dough and chill before rolling out, or roll right away. Only use enough flour while rolling to keep dough from sticking to the rolling pin or board. Do not re-roll scraps as they will become tough.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 9 | ||
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Calories: 776 | ||
Calories from Fat: 419 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 18.5g | 93 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 25.5mg | 8 % | |
Sodium 2.7mg | 0 % | |
Potassium 116.4mg | 3 % | |
Total Carbohydrate 76.8g | 23 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 73.9g | ||
Protein 10.4g | 15 % | |
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: 776
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