1. Combine flour and salt in mixing bowl. Cut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas. 2. Use cold water only. Sprinkle water, a little at a time, on mixture while constantly tossing with a fork. Add water to driest parts while pushing lumps to sides, only until dough is just moist enough to hold together. 3. Form into a ball, then flatten to 1/2-inch thick on lightly floured surface. Roll with rolling pin to the size to fit your pie plate plus 1-1/2 inches. Roll from center outwards each time. Smooth edges with hands to keep it round. 4. Fit crust loosely into pan; flute edges and prick crust in several spots with a fork. Pat out any air bubbles. Bake in a preheated 450-degree oven for 10-12 minutes until golden brown. Cool completely before filling. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 1|
|Calories from Fat: 620 (59%)|
|Amt Per Serving||% DV|
|Total Fat 68.9g||92 %|
|Saturated Fat 17.1g||86 %|
|Monounsaturated Fat 28g|
|Polyunsanturated Fat 19.6g|
|Cholesterol 0mg||0 %|
|Sodium 1592mg||55 %|
|Potassium 192.9mg||5 %|
|Total Carbohydrate 94.7g||28 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 90.5g|
|Protein 12.7g||18 %|
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Calories per serving: 1048
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