Sift, then measure flour (even if pre-sifted flour) then re-sift flour into bowl with salt.
Measure 1/3 c. of that mixture and place it into a separate bowl. Into that 1/3 c. stir 1/4 c. water and make a paste. In a big bowl with the rest of the flour cut in Crisco (leave some pieces sort of big). Take paste and add to the big bowl. Use hands to blend. Form ball. Divide into 2 crusts (or 1 large for some left over for a tart). Well flour a surface and roll out thin. If you need 2 large crusts make 1 1/2 recipe.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 2|
|Calories from Fat: 629 (54%)|
|Amt Per Serving||% DV|
|Total Fat 69.9g||93 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 28.3g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 0mg||0 %|
|Sodium 7.9mg||0 %|
|Potassium 188.8mg||5 %|
|Total Carbohydrate 115.9g||34 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 111.3g|
|Protein 15.7g||22 %|
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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: 1156
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