Cut shortening into flour and salt mixture with 2 knives. Beat egg in a measuring cup, then add water to measure 1/2 cup. Add egg and water mixture to flour mixture. Do not overmix. Place dough in refrigerator for 1 hour before rolling crust. Yield: 2 (9 inch) pie crusts. MANDY DILLARD (MRS. WILLIAM, II) From
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 964 (56%)|
|Amt Per Serving||% DV|
|Total Fat 107.2g||143 %|
|Saturated Fat 42.4g||212 %|
|Monounsaturated Fat 46.7g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 163.2mg||50 %|
|Sodium 41.1mg||1 %|
|Potassium 310.8mg||8 %|
|Total Carbohydrate 160.5g||47 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 153.7g|
|Protein 24.9g||36 %|
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Calories per serving: 1720
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