Sift flour and salt together in bowl. Cut in lard with pastry blender, two knives,or blending fork until pieces are the size of small peas. Add the cold water a few drops at a time until particles just hold together. Press together lightly to form a ball. Chill for easier handling. Divide pastry in half. Roll pastry 1/8 inch thick and line pie pan. For a single crust pastry, trim 1/2 inch beyond edge. Fold under and flute edge of pastry. Prick pastry with a fork before baking. Bake at 450 F. for 8 to 10 minutes. For a double crust pie, roll other half of pastry making several slits in top crust. Place over filling and cut 1/2 inch smaller than lower crust. Fold lower crust over top crust and flute edges. Bake according to pie recipe.
Yield: Two single pie crusts, one double pie crust or 6 to 8 tart shells.
Note: A food processor can be used at pulse setting to blend dough.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 626 (58%)|
|Amt Per Serving||% DV|
|Total Fat 69.5g||93 %|
|Saturated Fat 27g||135 %|
|Monounsaturated Fat 30.9g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 64.9mg||20 %|
|Sodium 4.2mg||0 %|
|Potassium 138.6mg||4 %|
|Total Carbohydrate 95.9g||28 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 91.8g|
|Protein 12.9g||18 %|
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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: 1071
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