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Blend flour and salt together in large mixing bowl. Blend Crisco into flour mixture using pastry blender until mixture resembles a combination of coarse meal and peas. Add ice water one tablespoon at a time, tossing mixture lightly with a fork to combine. When mixture can be compressed easily with a fork, enough ice water has been added. Form pastry mixture into a flat disk and wrap tightly in plastic wrap or waxed paper. Pastry may be refrigerated until ready for use. Roll between two sheets of waxed paper to 1/8-inch thickness. If pre-baking for non-baked filling, bake at 425 degrees F. for 12 minutes. Yields one 9-inch pie shell.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 1|
|Calories from Fat: 938 (62%)|
|Amt Per Serving||% DV|
|Total Fat 104.2g||139 %|
|Saturated Fat 41.6g||208 %|
|Monounsaturated Fat 45.7g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 57.4mg||18 %|
|Sodium 2114.5mg||73 %|
|Potassium 243.9mg||6 %|
|Total Carbohydrate 125.3g||37 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 120.1g|
|Protein 16.8g||24 %|
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Calories per serving: 1519
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