A delicious crust for homemade pies. Perfect for pumpkin pie.
Source: Grandma Helen Kidd
Sift flour and salt into bowl. Take out 1/4 cup flour. Cut Crisco into remaining flour until the pieces are the size of small peas. Mix 3 tbsp water with the 1/4 cup flour to form paste. Add flour paste to Crisco mixture. Mix and shape dough into ball. To prebake, bake at 425 F for about 8 minutes.
Keep all ingredients cold. Dough can be made in advance and chilled until ready. Bake crust anytime you add a wet filling, such as pumpkin pie, to keep crust from getting soggy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Crust (334g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1588 | ||
Calories from Fat: 938 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.2g | 139 % | |
Saturated Fat 25.9g | 129 % | |
Monounsaturated Fat 42.3g | ||
Polyunsanturated Fat 29.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.2mg | 0 % | |
Potassium 201.5mg | 5 % | |
Total Carbohydrate 143.1g | 42 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 138g | ||
Protein 19.4g | 28 % | |
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: 1588
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