Place flour, salt and sugar in the work bowl of a food processor. Add butter pieces and process for about 10 seconds, or just until mixture resembles a coarse meal. With machine running, add ice water, drop by drop, through food-processor feed tube. When dough holds together but is not wet or sticky, stop adding; do not process for longer than 30 seconds. Test dough by squeezing a small amount together. If it is still crumbly, add more water. Divide dough in half and turn out onto two large pieces of plastic wrap. Press dough into flat circles (this makes rolling easier than if the pastry is chilled as a ball). Wrap in plastic and chill for at least an hour. Recipe By : Martha Stewart Living November 1994 From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51 ~0400 ( Posted to MM-Recipes Digest V4 #030 by John Merkel
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (443g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 29 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 3975.9mg||137 %|
|Potassium 463.3mg||12 %|
|Total Carbohydrate 248.3g||73 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 238.3g|
|Protein 31.6g||45 %|
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: 1170
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!