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Mix the first 4 ingredients together with a fork. Beat remaining ingredients together in a separate bowl. Combine both mixtures with a fork until moistened. Mold with hands into 2 balls. Wrap and chill 15 minutes before rolling out. Can be kept refrigerated up to 3 days. Makes 2 9" double crust pies. Note: Dough can be handled alot. Source: "The Yankee Kitchen" 03-17-93 (#1) [Shirley]
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|Serving Size: 1 Serving (561g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1664 (59%)|
|Amt Per Serving||% DV|
|Total Fat 184.9g||247 %|
|Saturated Fat 46.1g||231 %|
|Monounsaturated Fat 75.2g|
|Polyunsanturated Fat 52g|
|Cholesterol 105.8mg||33 %|
|Sodium 51.7mg||2 %|
|Potassium 430.7mg||11 %|
|Total Carbohydrate 251.8g||74 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 242.1g|
|Protein 34.8g||50 %|
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Calories per serving: 2802
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