Combine flour and salt in large bowl and mix well. With pastry blender, cut in shortening until evenly distributed and mixture resembles small peas.
--Put in large, airtight container. Label; store in cool, dry place. Use within 10-12 weeks. Or freeze in batches of 2 ½ cups in freezer bags. Freeze and use within 12 months. Makes double crusts for six pies, or single crusts for 12 pies.
--To use: Crumble mix. In small bowl, mix one-fourth cup ice water, one slightly beaten egg and one tablespoon white vinegar. Add a spoonful at a time to 2 ½ cups flaky pie crust mix and toss with a fork until dough barely clings together in bowl. Roll out dough and use as usual. If recipe calls for a baked crust, bake in preheated 425°F. oven for 1- to 15 minutes, until very lightly browned. Makes double pie crust.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1875g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 42.5mg||1 %|
|Total Carbohydrate 1874.9g||551 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1874.8g|
|Protein 0g||0 %|
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Calories per serving: 7257
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