Cut shortening into flour, sugar, salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl
Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board (For 2 crust pie, divide pastry in half and shape into 2 rounds)
For one crust pie:
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe
For baked pie shell:
Heat oven to 475, prick bottom and side thoroughly with fork. Bake 8-10 minutes or until light brown. Cool
For two crust pie:
Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge pressing on rim to seal; flute.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (183g)|
|Recipe Makes: Servings|
|Calories from Fat: 27 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 1.7mg||1 %|
|Sodium 0.9mg||0 %|
|Potassium 3.5mg||0 %|
|Total Carbohydrate 150g||44 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 150g|
|Protein 0g||0 %|
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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: 608
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