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Suggest a better descriptionNote: Water produces a crisper pie crust that milk. Using milk will make a more tender crust. On a warm or humid day, this dough may require less liquid than on a cool dry day. Double the ingredients for a double crust. Mix flour, cake flour, salt and sugar in a food processor. Add the cold butter and shortening and process with about six pulses, until the mixture forms pea size lumps. With the machine still running, add three tablespoons of water or milk and process until large moist chumps form and the dough holds together. If the dough is too dry, add more water or milk by teaspoonful. Gather the dough into a ball. Flatten it into a disk. Wrap in plastic wrap and refrigerate for one hour before rolling it out. Washington Post Sept 17, 1997 ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Crust (882g) | ||
Recipe Makes: 1 | ||
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Calories: 5070 | ||
Calories from Fat: 3986 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 442.9g | 591 % | |
Saturated Fat 269.4g | 1347 % | |
Monounsaturated Fat 118.3g | ||
Polyunsanturated Fat 23.9g | ||
Cholesterol 1099.1mg | 338 % | |
Sodium 64.9mg | 2 % | |
Potassium 460.5mg | 12 % | |
Total Carbohydrate 258g | 76 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 251.2g | ||
Protein 30.5g | 44 % | |
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: 5070
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